Mexican stuffed sweet potatoes

 

Ingredients

Sweet Potato Skins

• 4-5 medium sweet potatoes
• 1 tbsp oil
• 1 onion finely diced
• 2 cloves of garlic minced
• ½ red bell pepper, finely chopped
• 1 14 oz can black beans rinsed and drained
• 1 14 oz can corn rinsed and drained
• 1 lb chicken breasts, grilled or cooked and chopped
• 3-4 tbsp salsa sauce or to taste (optional)
• salt and pepper to taste
• pinch of chili optional
• 1 cup Mexican cheese (120g) shredded

Avocado Aioli

• 1 Avocado
• 1-2 tbsp mayonnaise 
• 1-2 garlic cloves
• 1 tsp lemon juice
• salt and pepper to taste

Instructions 

Sweet Potato Skins 

• Preheat oven to to 400°F and lightly grease a baking sheet.
• Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (can also cook in microwave)
• While sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside.
• When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa, and chicken and mix to combine.
• Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle over non-dairy cheese
• Bake for about 5-10 minutes or until cheese is melted.

Avocado Aioli

• Cut the avocado in a half, remove the core. Scoop out the flesh and mash. Add the remaining ingredients for the aioli, mix to combine. Taste and adjust seasonings to your wish.

To serve

• Serve baked sweet potato skins with aioli or other dips of choice. Sprinkle over fresh scallions, parsley or cilantro and a squeeze of lime juice.
• Enjoy!