Introducing the stuffed sweet potato, because comfort foods can be healthy too

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Introducing the stuffed sweet potato, because comfort foods can be healthy too

Whole roasted sweet potato stuffed with Mexican flavours and filling, which are free form gluten and dairy. Need we say more?

Mexican Stuffed Sweet Potatoes

Prep: 10 mins

Cook: 1 hour

Serves: 4

Ingredients:

  • 4 small sweet potatoes
  • Filling:
  • 1 tbsp extra virgin olive oil
  • 1 large brown onion, finely sliced
  • 1 garlic clove, minced
  • 1 ground cumin
  • 1 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp ground coriander
  • 1 x 400g can black beans, drained

Salsa:

  • 1 cup sweet cherry tomatoes, finely chopped
  • 1/4 red onion, finely chopped
  • 1/2 cup fresh coriander, chopped
  • Juice of 1 lime
  • Pinch good quality salt
  • Guacamole:
  • 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

Method:

1. Pre-heat fan-forced oven to 180’C.

2. Wash and pat dry sweet potatoes. Wrap each sweet potato in foil and place on a baking tray.

3. Bake in oven for approx. 1 hour or until each is soft in the centre.

4. Meanwhile, prepare filling and toppings.

5. 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.

6. Stir through cumin, paprika, oregano, coriander and black beans. Season with salt and pepper. Set aside.

7. To make guacamole topping, in a mixing bowl combine mashed avocado with red onion, lime juice, cumin and salt. Adjust seasoning to liking.

8. 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.

9. Spoon filling into each sweet potato and top with salsa and avocado toppings. Garnish with fresh coriander and chilli to serve.

Notes:

To add animal protein add shredded or minced cooked chicken, beef, pork or lamb to the caramelised onions to warm through.

This recipe is courtesy of naturopath and nutritionist Casey-Lee Lyons. To download her free recipe e-book or to browse through hundreds of delicious recipes visit www.livelovenourish.com.au or follow Live Love Nourish on Instagram @livelovenourishaus.


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