Whole roasted sweet potato stuffed with Mexican fillings made with sweet Australian Onions, protein rich black beans, Mexican spices and topped with homemade salsa and guacamole.
Note: This recipe is gluten free, grain free, dairy free, refined sugar free and Paleo friendly.
Perfect for a family friendly dinner!
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This recipe is gluten free, dairy free, egg free, nut free and soy free. Vegan and vegetarian friendly recipe.
Mexican Stuffed Sweet Potatoes
- 4 small sweet potatoes
- 1 tbsp extra virgin olive oil
- 1 large brown onion, finely sliced
- 1 clove garlic , minced
- 1 ground cumin
- 1 tsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp ground coriander
- 1 x 400 g can black beans, drained
- 1 cup sweet cherry tomatoes
- 1/4 small red onion, diced
- Juice of 1 fresh lime
- Good quality salt and pepper
- 2 avocados, mashed
- 1/4 red onion, finely chopped
- Juice of 1 lime
- Pinch good quality salt
- Fresh coriander to serve
- Fresh red chilli, sliced to serve
- Pre-heat fan-forced oven to 180’C.
- Wash and pat dry sweet potatoes. Wrap each sweet potato in foil and place on a baking tray. Bake in oven for approx. 1 hour or until each is soft in the centre.
- Meanwhile, prepare filling and toppings.
- To make filling, heat olive oil in frying pan and add onions. Sauté over low-medium heat for 5-8 minutes or until onions are soft and fragrant. Add garlic and stir until the onions caramelise.
- Stir through cumin, paprika, oregano, coriander and black beans.
- Season with salt and pepper. Set aside.
- To make guacamole topping, in a mixing bowl combine mashed avocado with red onion, lime juice, cumin and salt. Adjust seasoning to liking.
- Once sweet potatoes are cooked through and cool enough to handle, remove foil and cut lengthways to create an opening, being carefully not to cut the whole way through.
- Spoon filling into each sweet potato and top with salsa and avocado toppings.
- Garnish with fresh coriander and chilli.
To add animal protein add shredded or minced cooked chicken, beef, pork or lamb to the caramelised onions to warm through.