Mexican Roasted Sweet Potatoes

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Mexican Roasted Sweet Potatoes

Cuisine: Mexican
Prep time: 15-20 minutes
Cook time: 40-60 minutes
Serving size: 3 potato servings
Difficulty: easy

Ingredients

• 3 sweet potatoes

  • note: make sure they are similar in size so they take the same amount of time to cook in the oven

• 1/2 cup cheddar cheese, grated

• 1 avocado, diced (optional for topping)

• Sour cream (optional for topping)

Bean Filling

• 1x400g can black beans, drained and rinsed

• 1 medium white onion, finely chopped

• 1 teaspoon garlic, grated

• 1 teaspoon Mexican chilli spice

• 1 medium tomato, finely chopped

• 1 tablespoon olive oil

• salt to taste

Pico De Gallo (salsa)

• 3 medium tomatoes, pulp removed and skin finely diced

  • note: leaving too much pulp will result in the salsa being too watery

• 1 small white onion, finely chopped

• 1/4 cup fresh coriander, chopped

• 1 small jalapeno, seeds removed and finely diced

• 1 tablespoon lime juice

• 1/2 teaspoon salt

Method

Potato

1. Preheat oven to 220 C (fan forced)

2. Wash potatoes and stab multiple times with a fork

3. Coat evenly with salt and pepper to taste and wrap up in foil

4. Bake in the oven for 40 minutes-1 hour or until tender (test with a fork/knife)

Pico De Gallo

1. Mix all the ingredients and keep in the fridge until ready to assemble the dish

Bean Filling

1. While the potatoes cook, heat the oil in a medium sized pan on a medium heat. Add the onion and garlic and sauté until the onions are soft (5 minutes)

2. Add the spice mix and chopped tomatoes and cook until the tomatoes are soft

3. Add the beans and salt to taste, mash the ingredients together slightly and cook for an additional minute

4. Keep warm for assembly

To assemble

1. Slit cooked potato down the middle length wise

2. Spread open and fill with desired amount of beans

3. Top with grated cheese and Pico De Gallo

4. If desired, add avocado and sour cream

5. Serve warm