Baked Mexican Sweet Potato
These always go down a treat in my house!
Love a little Mexican fiesta, plus I feel like these are perfect for those cool winter nights, nothing a bit of paprika won’t fix!
Servings: 2
Ingredients
300g Sweet Potato cut in half, washed & pierced with a fork on the skin side (hint: that’s 150g of potato each)
1 tsp Extra Virgin Olive Oil
½ Red Onion, sliced
1 Garlic Clove, diced
½ Red Capsicum, sliced
1 Tomato, diced
1 x 400g can Red Kidney Beans
¼ cup Fresh Coriander, finely chopped
½ tsp Paprika
½ tsp Cumin
¼ tsp Cayenne Pepper
Salt & Pepper, to taste
¼ Avocado, sliced
2 tsp Natural Greek Yoghurt
Method
1. Preheat oven to 180 degrees fan forced.
2. Lightly coat sweet potato with olive oil and bake for 30 minutes, flipping after 15 minutes.
3. Meanwhile, heat olive oil in a medium frying pan on a medium heat.
4. Add onion and garlic to pan and sauté until softened, approximately 2 minutes.
5. Add capsicum, tomato, red kidney beans, coriander & spices to pan, sauté for a further 5 minutes, stirring regularly.
6. Once sweet potato is cooked, top with sautéed vegetables, avocado and yoghurt.
7. Enjoy.