Is there anything the Sweet Potato can’t do? This Mexican flavour inspired Loaded Sweet Potato recipe delivers a huge hit of flavour, texture, and vegetable variety, so when it comes to picking out the size of your Sweet Potato, you want to go big!
You can serve your baked potatoes fully loaded and ready to be enjoyed or lay out your ingredients and let everybody top their own potatoes family style – this way you can add as much Dairy Free Down Under sour cream, and delicious Dairy Free Down Under cheddar shreds, as your heart desires.
Prep time 10mins
Cooking Time 55mins
Serves 4
INGREDIENTS
- 4 large sweet potatoes
- 1 tbs olive oil
- 1/2 small red onion
- 1 large red capsicum, chopped
- 1 tbs taco seasoning
- 2 cloves garlic, minced
- 1 400g can black beans, drained and rinsed
- 1/3 cup tomato salsa
- 1 400g can corn
- Dairy Free Down Under sour cream
- Dairy Free Down Under cheddar shreds
- Fresh Coriander
- 1 green chilli
- 1 red chilli (chillies are for serving, totally optional)
For the Guacamole
- 1-2 large avocados
- A few jalapenos (more if you like it spicy)
- 1 clove of garlic
- 1 spring onion
- Juice from 1 lime
- Sea salt & cracked pepper to taste
VIDEO
METHOD
- Preheat the oven to 210 degrees Celsius
- Wash sweet potatoes and poke a few times with a fork and place on a baking tray. Drizzle with oil and rub to make sure each potato is evenly coated in oil
- Bake for 45-55 minutes (or until spuds are easily pierced with a fork) then set aside
- While the potatoes bake, add olive oil and red onion and capsicum to a non-stick pan over medium heat
- Gently cook until the onions are translucent then stir in the taco seasoning and garlic, cook for another minute
- Stir in the black beans, salsa, corn, and 1/4 teaspoon sea salt and cook for 2-3 mins, taste and add more salt if needed. Set aside.
- Add all the Guac ingredients to a bowl and press with a fork until smooth-ish
- To assemble, cut potatoes in half lengthwise and use fork to fluff up the insides
- Add a generous sprinkling of cheddar shreds, then top with 1/4 of the bean mix
- Add a dollop of Guac and spoonful of sour cream
- Garnish with jalapeños, chillies, chopped red onion, and coriander as desired, and enjoy!
