Hey there, foodie fam! Check out these bomb Stuffed Mexican Sweet Potatoes. We’re talking sweet potatoes roasted till they’re caramelised and crazy delish. Then, we stuff ’em full of black beans, corn, onions, and tomatoes all jazzed up with cumin, chilli powder, and smoked paprika for that real flavour punch. Slide on some creamy avocado, a dollop of coconut yoghurt, and a sprinkle of fresh cilantro, and you’ve got yourself a meal that’s gonna make your taste buds do a happy dance. It’s veggie goodness with a kick that’s perfect for any day of the week. Trust me, your belly will thank you!
Do you need to pierce sweet potatoes before roasting whole?
Yes, it’s a good idea to pierce sweet potatoes before roasting them whole. This helps steam escape from the potatoes as they cook, preventing them from bursting open in the oven. Use a fork or a sharp knife to prick the sweet potatoes in several places all over their surface. This simple step ensures even cooking and helps to avoid any potential mess in your oven (like a mini sweet potato skin explosion). So, don’t forget to give those sweet potatoes a good poke before popping them in the oven!
Can you leave the skin on when roasting whole sweet potatoes?
Yes, you can absolutely leave the skin on when roasting whole sweet potatoes. In fact, roasting sweet potatoes with the skin on can help preserve their nutrients and enhance their flavour. The skin becomes tender and caramelises as it roasts, adding delicious texture and depth to the dish. Plus, leaving the skin on makes preparation easier and saves time. Just be sure to wash the sweet potatoes thoroughly before roasting to remove any dirt or debris. Once they’re cleaned, simply pierce them with a fork, season as desired, and roast until they’re tender and caramelised. Enjoy the sweet, flavourful results with the nutritious skin intact!
Mexican Sweet Potato Boats
3
15
1
1
15
Get ready for a flavour fiesta with my Black Bean Stuffed Mexican Sweet Potatoes! We start with sweet potatoes roasted to caramelised perfection, then load ’em up with a zesty mixture of black beans, corn, onions, and tomatoes, all seasoned with classic Mexican spices like cumin, chilli powder, and smoked paprika. Top it off with creamy avocado, a dollop of coconut yoghurt, and a sprinkle of fresh cilantro for a dish that’s bursting with colour and flavour. It’s a hearty, satisfying meal that’s as easy to make as it is delicious. Get ready to spice up your dinner routine with these mouthwatering stuffed sweet potatoes!
Ingredients
3 Small-Medium Sweet Potato
400 grams Black Beans
1/2 cup Corn Kernels
10 Cherry Tomatoes
1 Red Onion
1 Large Avocado
3 tbsp Unsweetened Coconut Yoghurt
1/2 tsp Cumin
1/2 tsp Paprika
1/2 tsp Chilli
1 Lime
1 Jalapeño
Pickled Onions (optional)
Coriander or Parsley
1 tbsp Olive Oil
2 tsp Celtic Sea Salt
Directions
- Pre-heat your oven to 180 degrees celsius on fan-forced. In the meantime, coat your sweet potatoes with part of your olive oil and salt. Prick the skin with a fork and place onto baking sheet. Place into oven for up to 1 hour or until cooked inside. Ensure to flip half way through.
- Dice up cherry tomatoes and onion. Place into a bowl with black beans and corn kernels. Squeeze in lime, olive oil and salt. Set in the fridge.
- Cut open an avocado, mash in a bowl with 1/2 of the lime and a sprinkle of salt. Set aside in the fridge.
- Once the sweet potatoes are roasted and cooked through, cut them down the middle and partially open them up. Fill them with the bean salsa, avocado, unsweetened coconut yoghurt, spices, pickled onion and chilis.
