These delicious Mexican-style baked sweet potatoes take jacket potatoes to a whole new level. Top them with corn, shredded cabbage and salsa for a spicy alternative to traditional potatoes.
* 4 small gold sweet potatoes
* 1 corn cob, husk and silk removed
* 400g can black beans, rinsed, drained
* 300g jar Coles Tomato Salsa Mild
* 1 cup finely shredded red cabbage
* Coriander leaves, to serve
* Avocado dip, to serve
5 Method / Steps
Preheat oven to 200°C. Place sweet potatoes on a baking tray. Bake, turning occasionally, for 40 mins or until tender.
Meanwhile, heat a chargrill on high. Cook corn on the grill, turning, for 10 mins or until lightly charred and tender. Cool slightly. Use a serrated knife to cut down the side of the corn to release kernels.
Combine the black beans and salsa in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until heated through.
Use a sharp knife to cut slit lengthways on top of each sweet potato (don’t cut all the way through). Gently squeeze the base of each potato to open slightly. Use a fork to mash flesh slightly.
Spoon the bean mixture over each sweet potato. Top with cabbage and corn kernels. Sprinkle with coriander leaves. Serve with the avocado dip.
source – cooking365coza