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Mexicano sweet spuds
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Prep Time:
5 minutes
Cook Time:
30 minutes
Total Time:
35 minutes
Georgia Barnes creates a delicious recipe for stuffed potatoes with just seven simple ingredients.
Ingredients:
  • 4 sweet potatoes, pricked with a fork
  • 36.40 gm extra virgin olive oil
  • 20.00 gm ground cumin
  • 400g kidney beans or black beans, rinsed, drained
  • 200g canned diced tomatoes
  • 80g tasty cheddar, grated
  • 100ml natural yoghurt
  • Fresh coriander leaves, to serve
Instructions:
  • Boil the potatoes in a saucepan for 15 minutes until they begin to soften. Then, drain and gently pat them dry.
  • Preheat your oven to 220C/200C fan forced. Line a baking tray with baking paper. Place potatoes on the tray and make a lengthways slit in each. Drizzle with half of the oil, sprinkle with salt, and bake for 10 minutes until tender.
  • Heat the rest of the oil in a saucepan over medium heat. Stir in the cumin and cook for 30 seconds until fragrant. Add the beans and cook for 1-2 minutes. Mix in the tomato and bring to a boil. Season generously.
  • Spoon the flavorful bean mixture onto each potato, top with cheese, then bake for an additional 5 minutes until the cheese is melted. Finish by adding a dollop of yogurt, seasoning with freshly ground black pepper, and a sprinkle of fresh coriander.

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