Loaded Sweet Potato
Serves: 4
Prep time: 10 minutes
Cook time: 30 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 4 small sweet potatoes, washed
- 2 teaspoons extra virgin olive oil + extra for drizzling
- 1 onion, diced
- 1 garlic clove, crushed
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander seeds
- 1 400g can black beans, rinsed and drained
- 1 cup cheddar cheese, reduced fat, grated
To serve:
- 1 avocado, deseeded
- Juice of half a lime
- Freshly ground pepper
- Sour cream, reduced fat
- Coriander leaves, roughly chopped
Method:
- PREHEAT oven to 200°C.
- PRICK the surface of the sweet potatoes with a fork then drizzle each with olive oil and wrap individually in foil. Place on a baking tray.
- ROAST for 30 minutes or until soft and a knife passes through with no resistance.
- SLICE each potato in half lengthways and mash the insides to soften with a fork.
- HEAT frying pan on medium heat then add oil once hot. Fry the onion, garlic and spices until soft, about 5 minutes.
- ADD the black beans and heat through.
- TOP each potato with bean mixture and a sprinkle of cheese.
- MAKE guacamole by mashing the avocado in a small bowl and mixing through the lime juice and some ground pepper.
- SERVE the sweet potatoes with a dollop of guacamole and sour cream and sprinkle with coriander.
Alternative: Prick the surface of the sweet potatoes with a fork and wrap each one in a damp paper towel. Microwave each potato individually on high for 6 minutes, or until soft and a knife passes through with no resistance.
What's Great About It:
This quick and easy recipe is a good one to get the kids involved in the kitchen topping their own sweet potato. Easy to adjust if cooking for one, simply cook your sweet potato in the microwave instead of the oven!
