4orange sweet potatoessmall long ones, you may need 8 if extra small
300gramscanned cornyou can use fresh if in season
400gramsblack beansgoya is my preferred brand
12cherry tomatoesor a finely diced whole tomato
juice of ½ lime
300gramsstore bought salsato serve
sour creamto serve
extra lime wedgesto serve
Wash sweet potatoes well and do not peel.
Place them on a lined baking tray and place in the oven to bake at 180°C (360°F) for approximately 40 minutes.
The potatoes will be soft and wrinkled when done. Test with a butter knife, if it goes in easily they are done.
While the sweet potatoes are baking make your filling.
In a large bowl mix together corn, black beans, coriander, cherry tomatoes, lime juice and a touch of salt to season if you wish.
Keep filling in the fridge until needed.
Once sweet potatoes have cooled slightly (they will be super hot from the oven) slice down the middle like you would a hot dog bun.
Do not cut right through the potato cutting it in half. Also, leave the ends intact. You are creating an “envelope” to stuff the filling in.
Place spoonfuls of the filling mixture inside the sweet potato. Stuffing them generously to the top.
Then grate manchego cheese over the top of the stuffed sweet potatoes, add dices of avocado, and a sprinkle of extra coriander.
Serve on a large platter for everyone to help themselves.
Have sour cream and salsa in bowls for people to add as much as they want. Plus extra wedges of lime.
Alternative Filling Suggestions
Barbecue Chicken: Toss some barbeque chicken in a little salsa and then add it to the rest of the filling ingredients.
Leftover Pulled Pork: Same as above with leftover pulled pork, though depending on how the pulled pork has been cooked you may not want to toss it in salsa.
Go Nuts: Add some toasted almonds or pepitas to the filling mixture for extra added crunch and flavour.
Bacon: Dice up some smoked bacon and crisp in a pan then add to the filling.
BLT: Crisp up slices of bacon, shred some lettuce, dice some tomatoes. Use this to stuff your sweet potato. Top with grated cheese, avocado, sour cream and hot sauce.
Crispy Chickpeas: While baking the sweet potatoes, bake some chickpeas until crisp. Drain a can of chickpeas, toss in a little olive oil and salt and bake until crunchy. Add them to the filling.
Quinoa: Add leftover quinoa to the filling for extra protein.
All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large)