Mexican Style Loaded Sweet Potato Halves

June 23, 2021

Mexican is one of my all-time favourite cuisines to cook. It's a great way to load up on healthy veggies and the recipes are always quick and easy!

This dish is really easy as well, it just involves cooking the potatoes, and while they're baking away, pretty much chuck the rest of the ingredients in a fry pan, mash the avocado and that's it!

The other good thing about this recipe is there are possibilities for other variations and substitutions. You could try loading the potatoes with spinach and feta, or chickpeas and kale, chicken and pesto... the variations are endless!

The Mexican style sweet potatoes are my go-to though. Incredibly healthy and so damn yummy!

Dietary Requirements:

This recipe is suitable for those with a lactose intolerance, and who are gluten free.
And those following a pescatarian, vegetarian and vegan diet can also enjoy this epic meal!

Mexican Style Loaded Sweet Potato Halves

Prep Time: 15 mins

Cooking Time: 40 mins

Serves: 4

A delicious, hearty meal that can be enjoyed on its own or as a side dish

Ingredients

Potato and Toppings:

2 large sweet potatoes (halved, longways)
400g can of black beans (drained)
420g can of corn kernels (drained)
15 mini roma or cherry tomatoes (diced)
8 small cup mushrooms (sliced)
1 small red onion (diced)
5 cloves of garlic
1 medium avocado
1 lime
a small handful of coriander (chopped)
jalapenos (optional)
olive oil

Spices:

1 tsp of ground cumin
1 tsp of paprika
1 tsp of ground chilli
1 tsp of oregano
salt and pepper

Method

Step 1:
Preheat oven to 200°C. Lightly coat the sweet potatoes with olive oil, and place on a baking tray lined with baking paper. Cook until they are fork tender all the way through, approximately 30-40 minutes.

Step 2:
While the potatoes are cooking, in a small bowl, mash the avocado to your desire consistency. Crush a clove of garlic and squeeze half a lime in, as well as some salt and pepper, and mix through. (Optional extras include a tsp of goats cheese or sour cream)

Step 3:
In a large fry pan, over medium heat, drizzle a tbsp of oil. Add the remaining garlic (crushed) and mushrooms and cook, stirring, for 2-3 minutes. Then add the diced tomatoes, corn kernels, black beans, red onion, spices and jalapenos. Stir through until all ingredients are heated up, then add a small handful of chopped coriander.

Step 4:
Remove cooked sweet potatoes from the oven and place on to plates. Grab the topping mix and load the potatoes up. Finally, top them with the avocado mix, drizzle with remaining lime juice, and enjoy! 🙂