Loaded Sweet Potato for Two
Serves: 2
Prep time: 10 minutes
Cook time: 50 minutes
2 ½ serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 2 small sweet potatoes, washed
- 1 teaspoon extra virgin olive oil + extra for drizzling
- ½ onion, diced
- 1 garlic clove, crushed
- ½ teaspoon paprika
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander seeds
- 125g can black beans, rinsed and drained
- ¼ cup cheddar cheese, reduced fat, grated
To serve:
- 3 tablespoons Greek yoghurt
- 1 tablespoon lemon or lime juice
- Chilli powder, to taste (optional)
- 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 40-50 minutes or until soft and a knife passes through with no resistance.
- MEANWHILE, 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.
- SLICE across the top of each potato and mash the insides to soften with a fork.
- STUFF each potato with bean mixture and top with a sprinkle of cheese.
- OPTIONAL: Put the potatoes back in the oven on broil until the cheese has melted.
- MIX the Greek yoghurt, lime and chilli to make a sauce.
- SERVE the potatoes with a dollop of yoghurt sauce 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:
The seasonings used in these loaded sweet potatoes give this dish a Mexican twist. Lean into this further with other toppings such as guacamole, sliced chilli or light sour cream instead of the yoghurt drizzle. You can prep the bean mix and bake the potatoes ahead of time.
