Mexican Stuffed Sweet Potatoes with Cashew Sour Cream Recipe
This recipe is rated 4.5 out of 5.
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Budget friendly
Comfort food
Main meals
The sweet potato is one of those rare specimens that confidently carries the flavours and spices of almost any cuisine — whether sweet or savoury. So naturally, we’re keen to try it a la Mexicana.
You will need
Serves 4
- 4 medium sweet potatoes
- 400 g tin black beans, rinsed and drained
- 125 g tin corn kernels, rinsed and drained
- 2/3 cup crushed tomatoes
- 3 teaspoons Mexican seasoning
- 1/2 cup red cabbage, finely sliced
- 1 long green chilli, deseeded and finely sliced
- 1/4 cup coriander leaves
Guacamole
- 2 avocados
- 1/2 red onion, finely diced
- 1 clove garlic, crushed
- 1 1/2 tablespoons lime juice
Cashew Sour Cream
- 1 1/2 cups raw cashews
- 2/3 cup water
- 1 tablespoon lemon juice
Directions
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Step 1
Preheat oven to 200°C fan-forced (220°C conventional). Prick sweet potatoes all over and microwave on high for 8 minutes. Transfer to a greased oven tray, spray with oil and bake for 10-15 minutes or until crisp.
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Step 2
Meanwhile, mix black beans, corn, tomatoes and Mexican seasoning together in a small saucepan and cook over medium heat for 2-3 minutes until heated through.
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Step 3
To make guacamole, mash the flesh of the avocados in a small bowl and stir through all other ingredients until well combined. Season with salt and pepper.
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Step 4
To make cashew sour cream, process all ingredients in a food processor until smooth.
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Step 5
Cut each sweet potato in half lengthwise and fluff flesh with a fork. Spoon in black bean mixture, then top with red cabbage, guacamole and cashew sour cream. Sprinkle over chilli and coriander and serve.
Variation
Feel free to swap the sweet potato for a white one if that’s more your style. Contrary to popular belief, there’s very little difference between the two nutritionally!
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