Mexican stuffed sweet potato skins

Mexican stuffed sweet potato skins

Very tasty and satisfying dinner that will brighten up your evening and fill your kitchen with a sweet Mexican style smell! These are high in nutrition while being low in calories and super tasty. We have added a cashew cream to the written recipe which just adds another more indulgent quality which is not in the video but either way they are delicious!


Serves 5


  • 5 medium sweet potatoes 1.8kg
  • 1 x 400g of tin black beans drained and rinsed
  • 1 x 100g tin of sweet corn use thawed frozen corn instead
  • 1 red chilli
  • 3 scallions
  • 2 cloves of garlic
  • small bunch of fresh coriander
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • juice of 1 lime
  • 1-2 teaspoons salt
  • ½ a teaspoon of black pepper
  • 1 large ripe avocado
  • Cashew cheese sauce
  • 150 g cashew soaked
  • 100 ml oat milk
  • 1/2 tsp garlic powder
  • 1/2 tsp lemon juice
  • 1/2 tsp salt


  • Preheat the oven to 180C/350F/gas mark 4.
  • In a bowl add the cashew nuts and pour on just boiled water and leave to soak for 5 mins.
  • Scrub the sweet potatoes leaving the skin on, cut the ends off and cut into halves lengthwise. Once the oven is heated, put the sweet potatoes on a baking tray and roast for approx. 1 hour (it is ready when you insert a fork and the flesh comes out easily). Remove sweet potatoes from the oven and let them cool for 5-10 minutes.
  • Once sweet potatoes are done in the oven, scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that skin can stand up on its own. Place skins back onto the tray and return to the oven and bake for a further 10 minutes, allowing the skins to get nice and crispy.
  • While the skins are baking in the oven, mash up the sweet potato flesh that you scooped out into a mixing bowl. Drain the black beans and sweet corn (if using a tin), and rinse thoroughly. Deseed and finely chop the chilli, together with the scallions and add into the mixing bowl.
  • Peel and finely chop the garlic, finely chop the coriander and add them also into the bowl together with the black beans and sweet corn. Add the cumin, paprika, juice of the lime, salt and black pepper, and mix thoroughly.
  • Drain and rinse the cashew nuts and add to a blender along with the rest of the ingredients for the cashew cheese and blend till nice and super smooth. if your blender struggles to make it super smooth just pour through a sieve to get a lovely cream sauce and leave the remains as another toppings.
  • Once the skins are done, remove from the oven and fill each skin with sweet potato mixture. Top with slices of avocado and drizzle on some cashew cream. Serve as is or pop back into the oven for further 5 minutes to heat mix up. Enjoy 🙂


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