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.
MEXI SWEET POTATO BOATS
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.