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Mexican-style baked sweet potatoes recipe
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Elevate your baked sweet potatoes with zesty Mexican toppings like corn, shredded cabbage, and salsa for a flavorful twist!
Ingredients:
  • 4 small gold sweet potatoes
  • 1 corn cob, husk and silk removed
  • 400g can black beans, rinsed, drained
  • 300g jar Tomato Salsa Mild
  • 250.00 ml finely shredded red cabbage
  • Avocado dip, to serve
Instructions:
  • Preheat the oven to 200°C. Arrange the sweet potatoes on a baking tray and bake for 40 minutes, turning them occasionally, until they are tender.
  • Heat up a chargrill on high while you cook the corn, turning occasionally, for 10 minutes or until it is lightly charred and tender. Allow it to cool slightly before using a serrated knife to cut down the side of the corn to release the kernels.
  • In a medium saucepan over medium heat, mix the black beans with salsa. Cook for 5 minutes, stirring occasionally, until heated through.
  • Make a lengthwise slit on the top of each sweet potato using a sharp knife, being careful not to cut all the way through. Lightly press the base of each potato to slightly open it up, then use a fork to gently mash the flesh.
  • Ladle the bean mixture onto each sweet potato, then add cabbage and corn kernels. Garnish with fresh coriander leaves and serve with the avocado dip.

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