Mexican Stuffed Sweet Potatoes

Ingredients

• 4 sweet potatoes (large)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 1/2 cups black beans (drained and rinsed)
• 1 cup sweet corn (drained)
• 2 Roma tomatoes (diced)
• 1/3 cup chopped cilantro (aka coriander in Australia)
• 1/4 cup diced red onion
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1 avocado (mashed)
• 1 tablespoon lime juice
• 1/2 teaspoon garlic salt
• 1/2 teaspoon chili powder
• 1/2 cup sour cream
• Juice of 1/2 lime
• 1 garlic clove (minced)
• 1/4 teaspoon salt
• Mexican crema (as above or use store-bought)
• 1/3 cup queso fresco (or mild feta)
• 1/3 cup cilantro/coriander (chopped)

Instructions

1. 1

   Bake sweet potatoes. Heat the oven to 200 C / 400°. Rub the sweet potatoes with olive oil and sprinkle with salt. Place on a pan and bake for 45 minutes to an hour. Pierce the potatoes with a fork to test for doneness.

2. 2

   Make the filling. Combine the black beans and corn together and heat for 2 minutes in the microwave or in a pan on a stovetop. Add the remaining filling ingredients and stir to combine. It’s a warm/cold filling.

3. 3

   Make guacamole. Mash the avocado, then add the lime juice, garlic salt (or garlic powder and a few pinches of salt) and chili powder and stir to combine.

4. 4

   Make Mexican cream. If making homemade, combine all ingredients in a bowl and whisk until smooth.

5. 5

   Assemble the potatoes. Cut the sweet potatoes open and add ¼ of the filling ingredients to each potato, then top with some guacamole, Mexican cream sauce, queso fresco (or another cheese) and chopped coriander/cilantro.