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Mexi sweet potato boats

Jacket potatoes with mince and lots of melty cheese were such a treat for me in my childhood and because some memories shouldn’t be left just as memories I’m bringing them back to life with my fun lil creation of MEXI SWEET POTATO BOATS. These are suuuuper simple and if you’re a fan of Mexican flavours they’ll be right up your alley too.

We ate a whole sweet potato each i.e. two stuffed sides. If you have massive sweet potatoes I’d suggest whacking together a scrumptious salad to go with (maybe even some corn chips on the side to complete the Mexican experience) or get some extra guacamole and spread the meal to four serves that way. It’s tricky because sweet potatoes are definitely not all created equal. Grab some medium-ish sized ones and you should be sweet.

If you find there’s leftover stuffing because your tates are slightly smaller then just save it and put it into a wrap or salad the next day – even yummy with spicy omelette for brekky! Lots of easy ways to use up whatever is left or spread the love beyond the meal.


Serves 2-4 depending on size of potatoes!

Gluten free : Vegetarian

2 medium sweet potatoes

Extra virgin olive oil

Mexi style stuffing:

1 large tomato, diced

1/2 small red capsicum, seeded and diced

2 asian shallots, white part only finely sliced or use a little bit of spanish/red onion if you don’t have shallots

2 sprigs/stems coriander, finely chopped

1/2 cup grated cheddar cheese

150g cooked cannellini beans, (about half 400g tin, rinsed and drained)

pinch of chilli flakes or up to your desired chilli ante

sea salt and black pepper

1 avocado, mashed

Heat oven to 220C (conventional) and line a baking tray with greaseproof paper. Rub the whole sweet potato (not cut, we do this later) with olive oil. Place on tray and pop in oven to cook for 40 minutes or until soft and skewers comes out easily when inserted through the middle. Whilst cooking toss together tomato, capsicum, onion/shallot, coriander, cheddar, cannellini beans, chilli in a bowl and season with sea salt and black pepper. Once sweet potato are cooked, reduce oven heat to 180C and cut the sweet potatoes in half down the length ways of the potato. Scoop out most of the flesh, allowing a little to remain and hold the skins together. Chop the flesh and mix with other ingredients, then spoon back into the sweet potato jackets. Place in oven to bake for 10 minutes at 180C, then switch oven to grill and pop back under grill to make juicy and a little crispy on top for about 5 minutes. Remove from grill, spoon over mashed avocado and serve.

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

1 Comment
  • Trudi

    I made these tonight for my family and they were demolished! Everyone loved them. I made the avocado into a guac with pepitas just because we all love it and it’s easy. Absolutely delicious. You’ve just given us another family favourite. Thank you.

    August 7, 2019 at 12:21 pm

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