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Mexican baked sweet potato

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Preparation time: 15 minutes
Cooking time: 50 minutes
Serves: 4
  • 3 serves of vegetables per 
  • serving
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4 small sweet potatoes
1½ tbsp olive oil
1 small red onion, diced
400g can no-added-salt black or kidney beans, rinsed & drained
125g can corn kernels
½ large capsicum, diced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
½ small avocado, diced
1 cup fresh coriander leaves
200g reduced-fat natural yoghurt*
Salt and pepper

* Gluten free if using a gluten-free yoghurt

Savvy swaps

You can swap:

Canned corn
Fresh or frozen corn kernels
Fresh capsicum
Jarred capsicum



Step 1
Preheat the oven to 200°C

Step 2
Rub the sweet potatoes with ½ tbsp olive oil and sprinkle with salt and pepper.

Step 3
Prick each with a fork a few times and place into a large baking dish. Bake for 50 minutes until skin is crispy.

Step 4
While the potatoes are baking, add the remaining olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until the onion softens.

Step 5
Add the beans, corn, capsicum, garlic and ground spices and cook for 1 minute.

Step 6
Remove the potatoes from the oven and slice each in half lengthways. Hollow out a little with a spoon.

Step 7
Add the hollowed out sweet potato to the beans and mix through.

Step 8
Add the vegetable mix to the hollow. Serve topped with avocado and reduced-fat yoghurt and coriander leaves.





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Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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