Mexican stuffed sweet potatoes
Ingredients
for 4 person
| 4 | sweet potatoes (each approx. 250 g) |
| 1 tbsp | olive oil |
| 1 | red onion, finely chopped |
| 1 | garlic clove, squeezed |
| 1 tin | corn kernels (approx. 340 g), drained |
| 1 tin | red kidney beans (approx. 435 g), rinsed, drained |
| 1 tsp | curry powder |
| 1 ½ tsp | salt |
| a little | pepper |
| 30 g | grated Parmesan |
| 180 g | plain yoghurt |
| ½ bunch | peppermint, finely chopped |
| ¼ tsp | salt |
| a little | pepper |
How it's done
To prepare
Place the sweet potatoes on a baking tray lined with baking paper.
To bake
Approx. 50 mins. in the centre of an oven preheated to 200°C. Remove, allow to cool slightly.
Sweet potatoes
Halve the sweet potatoes lengthwise, scoop out the insides with a spoon, leaving a border of approx. 5 mm. Finely chop the potato and place in a bowl. Return the sweet potato skins to the tray.
Finish baking
Heat the oil in a non-stick frying pan. Stir fry the onion and garlic for approx. 3 mins. Reduce the heat, add the sweetcorn, beans and curry, stir fry for approx. 1 min. Add the vegetables to the chopped sweet potatoes, mix, season. Spoon the filling into the sweet potato skins. Sprinkle the cheese on top. Bake for approx. 15 mins. in the centre of the oven, remove.
Dressing
Mix the yoghurt and mint, season, serve with the sweet potatoes.
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