stuffed sweet potatoes – two ways

http://calgaryavansino.com/recipes/stuffed-sweet-potatoes-two-ways/

  • Serves

    makes 2 servings

  • Preparation Time

    5-10 minutes

  • Cooking Time

    45-50 minutes

Ingredients

    Base ingredients:

    • 2 medium sweet potatoes
    • 1 tbsp olive oil
    • sea salt

    Mexican boats

    • 175g fresh corn kernels, cut from the cob, or tinned sweetcorn, rinsed
    • 110g cooked black beans, drained and rinsed
    • 6 heaped tbsp guacamole
    • 1/2 lime
    • 4 coriander stalks, roughly chopped

    Mediterranean boats

    • 60g feta cheese, crumbled
    • 1 red chilli, deseeded and finely chopped (add less if you don’t want it spicy)
    • 2 tbsp olive oil
    • 30g pitted black olives
    • 4 coriander stalks, chopped
    • 25g pumpkin seeds
    • 1⁄2 lime, for squeezing

      Base ingredients:

      • 2 medium sweet potatoes
      • 1 tbsp olive oil
      • sea salt

      Mexican boats

      • 1 cup fresh corn kernels, cut from the cob, or tinned sweetcorn, rinsed
      • 2/3 cup cooked black beans, drained and rinsed
      • 6 heaped tbsp guacamole
      • 1/2 lime
      • 4 coriander stalks, roughly chopped

      Mediterranean boats

      • 1/3 cup feta cheese, crumbled (not dairy-free or vegan)
      • 1 red chilli, deseeded and finely chopped (add less if you don’t want it spicy)
      • 2 tbsp olive oil
      • 1/3 cup pitted black olives
      • 4 coriander stalks, chopped
      • 1/4 cup pumpkin seeds
      • 1⁄2 lime, for squeezing
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      Sweet potatoes are a great easy base for a meal, so they are a real go-to for me. The recipe below should simply serve as inspiration for you to make it your own. Play around with what you put on top, but just try to keep it plant-based and healthy – a sweet potato topped with loads of butter and bacon isn’t exactly what I have in mind!

      Heat your oven to 200°C/gas 6. Scrub your potatoes and pop them in a baking dish. Rub the oil all over the potatoes, then sprinkle with sea salt.

      Cover with foil and bake for 30 minutes, then remove the foil and leaving for a further 15 minutes, until the flesh is cooked through and the skin is crispy.

      Mexican boats

      If you are using fresh corn, cook the loose kernels in a pan of boiling water for 2-3 minutes.

      Slice your baked sweet potatoes open, then top with the corn, beans and guacamole, then add a squeeze of lime juice and sprinkle over the coriander.

      Mediterranean boats

      Mix the feta, chilli, olive oil, olives and coriander in a bowl. Leave to sit for 1 hour if possible or as long as you can

      In a sauté pan set over a medium heat, toast a handful of pumpkin seeds for about 7 minutes, until they start to turn golden.

      Once your potatoes are ready, leave them to cool slightly, then slice them open, top with a few spoonfuls of the feta mixture, scatter over the toasted pumpkin seeds and squeeze some lime juice over the top.

       

      Recipe extracted from Keep It Real by Calgary Avansino (Yellow Kite). Photograph by Kristin Perers.