Mexican Stuffed Potatoes

The best way to cook a sweet potato is to stay true to its background. These delicious plants are native in Central America and South America, so this Mexican inspired, colourful recipe will bring out the full potential of these humble vegetables

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60 mins

3 people

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INGREDIENTS

3 sweet potatoes, pierced and roasted until tender

200g of tinned sweet corn or 1/2 tin of sweet corn

1/2 tin of Mr Organic Red Kidney Beans

1 tbsp of Mr Organic Italian Tomato Puree

1/4 tsp cayenne pepper

1/2 tsp smoked paprika

1 avocado, smashed

fresh coriander

Salt & Pepper

METHOD

1. Turn on the oven to 200 degrees Celsius and roast the potatoes for 35 – 45 mins. Set them a side to cool.

2. Until the potatoes are roasting make the fillings: cook the sweet corn and kidney beans together with the tomato puree and the spices. Season to taste.

3. Mix the smashed avocado with the juice a lime. Season with salt and pepper.

4. Once the potatoes cooled down a bit, cut them in the middle. Spoon the fillings evenly.

5. Serve it with fresh coriander. Provecho! 🙂