Recipe – Loaded Mexican Sweet Potatoes
Enjoy this healthy & tasty meal option
Prep time 15 mins, Cook time 1hr 30 mins
Ingredients
- 5 medium sweet potatoes
- 1 can black beans (drained & rinsed)
- ½ cup of frozen corn
- ¼ cup diced onion
- ½ cup diced red capsicum
- 1 cup chopped spinach
- 2 tsp finely diced fresh jalapeno pepper
- ½ tsp chilli powder
- ¼ tsp cumin
- ¼ tsp cinnamon
- ¼ tsp paprika
- ½ tsp olive oil
Topping: Sour Cream & Guacamole
Method
- Preheat oven to 190 degree
- Roast Sweet Potatoes on a baking tray, lined with baking paper for 1 hour, or until the flesh comes out easily with a fork, remove from oven and allow to cool for 5-10 minutes
Carefully slice the sweet potatoes lengthways (without cutting the whole way through). Scoop out the flesh (leaving a thin layer inside of the skin) and place into a large mixing bowl. Top with Sour Cream & Guacamole to your taste.
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