These Mexican style stuffed sweet potatoes make a great mid-week dinner and they are absolutely perfect in the summer, to enjoy with a bowl of nachos and a margarita!
I tried to keep the recipe as simple as possible so I used the Mexican Bean Stew from the blog as the main filling for the potatoes and then added some simplified guacamole to go on top. I served the potatoes with a side of leafy green salad and some tortilla crisps and I must say, it was absolutely beautiful!
Ingredients (serves 4):
- 4 large or 8 small sweet potatoes
- ½ ingredients for The Mexican Bean Stew
- 2 medium avocados
- 1 clove garlic, chopped
- 1 medium tomato, chopped
- 1 red onion, chopped
- 1 lime
- a handful of fresh coriander, chopped
- Preheat the oven to 200 degrees Celsius. Wash the potatoes and poke a few holes in each using a sharp knife to allow the steam evaporate. Lay a baking tray with greaseproof paper and place the potatoes on top. Put in the oven and bake for 45min-1 hour or until soft to the touch.
- In the meantime, prepare the ½ of the stew filling from this recipe.
- To make the guacamole, simply mash the avocados with a fork, add salt and pepper to taste, add chopped tomato and garlic and mix.
- When the potatoes are ready, take them out of the oven, split open and gently press to the sides to allow room for the toppings. Put a portion of bean stew, then a heaping tablespoon of guacamole and finish with a generous squeeze of lime and some chopped red onion and coriander. Serve when still hot. They’re best when still fresh but you can store them in the fridge for up to 3 days.