Stuffed Mexican Style Sweet Potatoes Recipe by Anna Jane Kingston

Stuffed Mexican Style Sweet Potatoes Recipe by Anna-Jane Kingston

This sweet potatoes recipe combines some typical Mexican flavours and ingredients – creating a tasty and vitamin C packed dinner for the whole family to enjoy.

If I could only eat one type of cuisine for the rest of my days, I’d choose Mexican style food every time. The fusion of textures and flavours is just so satisfying with every bite.

Stuffed Mexican Style Sweet Potatoes Recipe by Anna-Jane Kingston

Serves 4

Ingredients:

2 large sweet potatoes
1⁄2 a chopped onion
1 tbsp olive oil, or sunflower oil.
4 tbsp Greek yogurt, or sour cream
1⁄2 cup freshly chopped coriander
200g drained sweetcorn
240g drained black beans
1 tbsp cumin
1 tsp paprika
1⁄2 tsp smoked chipotle powder/cayenne pepper (optional for extra heat and flavour)
Some sea salt
Some grated cheddar cheese

Method:

1. Preheat the oven to 200°C and prep the sweet potatoes by scrubbing them clean.
2. Place the potatoes onto a baking tray and allow them to bake for about 50 minutes to an hour.
3. While the potatoes are in the oven, place the drained sweetcorn in a dry frying pan over a medium to high heat.
4. Sprinkle the dried spices and salt over the corn, letting it roast untouched for a few minutes – turning occasionally until the corn is nice and browned on the outside. Once that’s done – put it in a bowl along with the drained black beans.
5. In the same frying pan or skillet, add the oil and sauté the onion over a medium heat, then set aside into a bowl.
6. Remove the sweet potatoes from the oven, check that they are tender with a fork. Allow them to cool for about ten minutes and then cut them in half.
7. Scoop out the flesh of the sweet potatoes into a large bowl with a spoon – leaving a thin layer inside the skin to keep them upright
8. Mash the flesh of the sweet potatoes with the Greek yogurt/sour cream and a little extra salt to taste. Mashing with a fork or masher works perfectly well for this – but you could also use a blender.
9. When that’s done – stir in the sautéed onion, black beans, corn and coriander.
10. Scoop the filling back into the skins and top with as much cheese as you like! Pop the potatoes under a hot grill or back into the hot oven and bake/grill for a further ten minutes – until the cheese is melted.
11. Serve with a nice green leafy salad and your favourite hot sauce for an extra flavour kick.

RECIPE BY ANNA-JANE KINGSTON

Anna Jane Kingston
I’m an Irish food blogger from Donegal, and I am obsessed with food – and in particular, clean & healthy eating. I’ve been experimenting with food since my school days, and I am continuously developing and adapting recipes to keep my body happy and healthy. I always try to make my recipes adaptable – to help suit a wide variety of eaters, so I like to think there’s something for everyone here. I hope that my blog A Thyme to Eat may inspire and  bring a little culinary delight to your table. You can also find me on Twitter. Happy Feasting!

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