Stuffed Sweet Potatoes
Baked sweet potatoes filled with a flavour-packed veggie mix...easy, satisfying, and endlessly adaptable.
Ingredients
- 2 medium sweet potatoes
- 1 tbsp olive oil
- ½ red onion finely chopped
- 1 garlic clove minced
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tin 200g black beans, drained and rinsed
- ½ tin 200g sweetcorn, drained
- Salt and black pepper to taste
- 30 g grated cheddar cheese optional
- 2 tbsp plain yoghurt or sour cream optional
- Fresh coriander or parsley chopped (to garnish)
- Lime wedges to serve
Instructions
- Preheat the oven to 200°C (180°C fan). Prick the sweet potatoes all over with a fork and place them on a baking tray, I roast the sweet potatoes on a non-stick baking tray like this one...easy to clean and holds its shape well. Roast for 40–45 minutes, or until soft and caramelised.
- Meanwhile, heat the olive oil in a frying pan over medium heat. Add the chopped red onion and cook for 4–5 minutes until softened. I cook the filling in a non-stick frying pan like this one....no sticking and super easy to clean.
- Stir in the garlic, cumin, and smoked paprika. Cook for another minute until fragrant. You can mince the garlic by hand or use a garlic press like this to make it quicker.
- Add the black beans and sweetcorn, season with salt and pepper, and cook for 3–4 minutes until everything is heated through.
- When the sweet potatoes are ready, carefully slice them open down the middle and fluff the insides slightly with a fork.
- Spoon the filling into each sweet potato. Top with grated cheese if using, and return to the oven for 5 minutes to melt.
- Finish with a dollop of yoghurt or sour cream, sprinkle with fresh herbs, and serve with lime wedges.