01 Apr The Best Loaded Sweet Potatoes Of Your Life
What’s for dinner, honey? Most frequently asked questions in any household. Especially these days, as we have to stay in and have to be our own fancy cooks. We all had great intentions, in the beginning, to create the best most delicious meals. One week in and probably lots of different variations of avocado on toast have been served. No judgment, but it’s only that much avo on toast you can eat. It’s time to spice things up. Mexican inspired dishes are never a bad idea. So here it goes, the most delicious loaded sweet potatoes, you have ever had. ¡Buen provecho!
It’s nutritious and healthy.
We all love glowing, wrinkle-free and healthy-looking skin. There is so much more to our skin though. Did you know that your skin is your largest organ? It acts as a protective layer to ward off bacteria. Hence we should aim to nourish our skin the best way possible. Especially from the inside out, so it can protect our bodies from any bacteria entering that shouldn’t. Therefore we need vitamin A. To ensure that we are getting enough vitamin A we should eat a beta-carotene rich diet, which the body turns into vitamin A. And guess what? One of the best sources of beta-carotene is sweet potato. This dish is not vegan and vegetarian friendly, but delicious and healthy. A slight warning though, that this dish contains coriander, if you are not a fan, leave out.
Serves: 2
Ingredients
For the potatoes:
- 2 medium sweet potatoes
- 14 cherry tomatoes
- 1 tablespoon of apple cider vinegar
- 2 cloves of garlic, peeled and chopped
- 200g of black beans, drained
- Pinch of fresh coriander, chopped (again option to leave it out)
- ½ a teaspoon of chipotle powder
- 1 teaspoon of brown miso paste
- Olive oil
- Salt and pepper
For the sour cream:
- 200g natural yogurt or coconut yogurt
- 1 tablespoon of tahini
- Juice of 1 lemon
- Salt and pepper to taste
For the guacamole:
- 2 ripe avocados, peeled and pitted
- Juice of half a lime
- A handful of fresh coriander (you can skip if you are not a fan)
- 1/2 a red chilli
- 10 sun-dried/ fresh tomatoes, roughly chopped
Method:
- Preheat the oven to 200c, fan setting.
- After you have washed the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through. Sometimes these take a bit longer, so use a fork to test their consistency.
- While the potatoes cook, you can start to peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a bit of olive oil. Then start to add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. Roughly chop and stir in the coriander, then take off the heat.
- For the sour cream, you simply mix all of the ingredients for it together in a bowl until smooth. Super easy.
- For the guacamole, you scoop the flesh out the avocados and mash it with a fork. Finely chop the chilli and coriander and mix them into the avocado flesh along with the lime and salt and pepper and sun-dried tomatoes.
- Once the sweet potatoes are cooked, just remove them from the oven and cut them in half. Scoop out the middle and mix 2/3 of it into the beans and tomatoes. Then scoop spoonfuls back into the potato skins.
- Serve the loaded sweet potato skins with big spoonfuls of your guacamole and sour cream on top. Add as many chillies on top as you fancy.
Now enjoy!This vegetarian dish is super versatile, as you can easily spice it up in your own way by adding any ingredients you have in your fridge or that you simply fancy. Anything goes.
Step away, Taco Tuesday, this is the new Mexican favourite in the house.
