Mexican Stuffed Sweet Potato Skins
A tasty and satisfying dinner that will brighten up your evening and fill your kitchen with a sweet Mexican-style aroma! These stuffed sweet potato skins are highly nutritious, low in calories, and super tasty. We’ve added a cashew cream to the written recipe, which adds a more indulgent quality that wasn’t included in the video, but either way, they’re delicious!
Takes
Serves 5
Ingredients
- 5 medium sweet potatoes (1.8 kg)
- 1 x 400 g tin of black beans (drained and rinsed)
- 1 x 100 g tin of sweetcorn (or use thawed frozen corn)
- 1 red chilli
- 3 scallions (spring onions)
- 2 cloves of garlic
- Small bunch of fresh coriander
- 2 teaspoons cumin
- 1 teaspoon paprika
- Juice of 1 lime
- 1 –2 teaspoons salt
- ½ teaspoon black pepper
- 1 large ripe avocado
For the Cashew Cheese Sauce:
- 150 g cashews (soaked)
- 100 ml oat milk
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- ½ teaspoon salt
Instructions
- Preheat the oven to 180°C (350°F), gas mark 4.
- In a bowl, add the cashews and pour over just-boiled water. Leave them to soak for 5 minutes.
- Scrub the sweet potatoes, leaving the skins on, and trim the ends. Cut them in half lengthwise. Once the oven is heated, place the sweet potatoes on a baking tray and roast for approximately 1 hour (they are ready when a fork easily pierces the flesh). Remove from the oven and allow to cool for 5–10 minutes.
- Once the sweet potatoes have cooled, scoop out the flesh into a large mixing bowl, leaving a thin layer of flesh around the skins to help them hold their shape. Place the skins back on the tray and return to the oven for another 10 minutes to crisp up.
- While the skins are baking, mash the scooped-out sweet potato flesh in the bowl. Drain and rinse the black beans and sweetcorn (if using tinned), then add them to the bowl.
- Deseed and finely chop the red chilli, then chop the scallions and garlic. Finely chop the coriander. Add all of these to the bowl with the black beans, sweetcorn, cumin, paprika, lime juice, salt, and black pepper. Mix everything thoroughly.
- Drain and rinse the cashews, then add them to a blender along with the oat milk, garlic powder, lemon juice, and salt. Blend until smooth. If your blender struggles to achieve a smooth texture, strain the mixture through a sieve to get a creamy sauce. The thicker remains can be used as an additional topping.