02 9380 8820

This is a great and satisfying meal for your Christmas get-togethers, New Years Day picnic, or to keep you going through the holiday season.

Recipe BY DELICIOUSLY ELLA.  (Recipe and image from deliciouslyella.com Click thru here to original recipe page, or keep reading whole recipe below)

“These stuffed sweet potatoes are an adaption of the classic ones we shared a few years ago, and after lots of request for a sweet potato version we made these beauties! Crispy sweet potato skins stuffed with mashed sweet potato, black beans, cherry tomatoes, chipotle, miso and coriander, topped with a dollop of tahini coconut yoghurt and homemade guacamole. HEAVEN!

OVERVIEW

Serves: 2, Cooking: 90mins, Total: 90mins, Difficulty level: Easy

FOR THE POTATOES

2 medium sweet potatoes

14 cherry tomatoes

1 tablespoon of apple cider vinegar

2 cloves of garlic, peeled and chopped

200g of black beans, drained

Pinch of fresh coriander, chopped

½ a teaspoon of chipotle powder

1 teaspoon of brown miso paste

Olive oil, Salt & Pepper

FOR THE SOUR CREAM

200g natural yogurt (I use coconut yogurt)

1 tablespoon of tahini

Juice of 1 lemon, Salt and pepper to taste

FOR THE GUACAMOLE

2 avocados, peeled and pitted

Juice of half a lime

Handful of fresh coriander

1/2 a red chilli

10 sun-dried tomatoes, roughly chopped

METHOD:

Preheat the oven to 200c, fan setting. Wash the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.

While the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil.  Add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat.

To make the sour cream, simply mix all of the ingredients together in a bowl until smooth.

For the guacamole, scoop the flesh out the avocados and mash it with a fork. Finely chop the chilli and coriander then mix into the avocado flesh along with the lime and salt and pepper and sun-dried tomatoes.

When the sweet potatoes are cooked, remove from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins.

Serve the loaded sweet potato skins with big spoonfuls of cool guacamole and sour cream on top!”