I was at the Subiaco Farmers Market and picked up some giant sweet potatoes, one of which is the length of baking tray! It was the perfect opportunity to make stuffed sweet potato, and since we love Mexican food I thought I'd add a twist to it. With some black beans and the right spices, plus a great herb dressing this transformed from a plain roasted sweet potato to a spicy garlicky flavoursome meal. We finished all the dressing as it's such a good complimentary flavour so don't be afraid to use it all up!
Mexican Stuffed Sweet Potato with Garlic Herb Avocado Dressing
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3 large sweet potato 1 can black beans 1/2 onion 1/2 red capsicum 1/4 cup sliced jalapeños 1 TBS olive oil 1/2 tsp cumin 1/2 tsp coriander powder 1/2 tsp minced garlic 1/4 tsp smoke paprika 1/4 tsp cinnamon 1/4 tsp Himalayan pink salt Garlic Herb Avocado Dressing 1 avocado 4 TBS water 2 tsp apple cider vinegar 1 lime 2 cloves garlic 1/4 cup chopped coriander 1/4 cup chopped parsley 1/4 cup green onion |
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1. Preheat the oven to 200˚C
2. Use a fork and poke several holes in the sweet potatoes, then put into the oven for 1 hr
3. Drain the can of black beans and put into a large mixing bowl
4. Dice the capsicum and onion into small pieces, add into the bowl with the rest of the stuffing ingredients. Mix well so all the spices are spread evenly throughout
5. Once the potatoes are done, take out the oven and cut in half. Leave the skin at the bottom intact
6. Spoon out the inside of the sweet potato into a bowl, be careful not the break the skin
7. Lightly spray the sweet potato skins and put back into the oven for 6 - 8 mins, this will ensure that they become crispy
8. Mash the sweet potato with a fork, then add into the other mixing bowl. Do it as a separate step as the sweet potato can sometimes be a bit hard and you don't want to throw it in the mixing bowl, then mash it and breaking up the beans
9. Take the skins from the oven, fill it up with the stuffing, it will be fuller than before, but pile it high
10. Put back into the oven for a further 25 mins
11. Combine all the ingredients for the dressing into a blender and mix until smooth. If you have the magic bullet use the small cup, the size is perfect for sauces and dressings. If you have a squeeze bottle then put it in there so this makes it easier
12. Take the sweet potato out, squeeze the dressing on top and serve!
2. Use a fork and poke several holes in the sweet potatoes, then put into the oven for 1 hr
3. Drain the can of black beans and put into a large mixing bowl
4. Dice the capsicum and onion into small pieces, add into the bowl with the rest of the stuffing ingredients. Mix well so all the spices are spread evenly throughout
5. Once the potatoes are done, take out the oven and cut in half. Leave the skin at the bottom intact
6. Spoon out the inside of the sweet potato into a bowl, be careful not the break the skin
7. Lightly spray the sweet potato skins and put back into the oven for 6 - 8 mins, this will ensure that they become crispy
8. Mash the sweet potato with a fork, then add into the other mixing bowl. Do it as a separate step as the sweet potato can sometimes be a bit hard and you don't want to throw it in the mixing bowl, then mash it and breaking up the beans
9. Take the skins from the oven, fill it up with the stuffing, it will be fuller than before, but pile it high
10. Put back into the oven for a further 25 mins
11. Combine all the ingredients for the dressing into a blender and mix until smooth. If you have the magic bullet use the small cup, the size is perfect for sauces and dressings. If you have a squeeze bottle then put it in there so this makes it easier
12. Take the sweet potato out, squeeze the dressing on top and serve!
