Mexican Sweet Potato Skins
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large sweet potato or kumara
  • 200 grams mince
  • 2 cloves garlic, crushed
  • 1 long red chilli, finely diced
  • 1 teaspoon fresh ginger, crushed
  • ½ onion, diced
  • ½ red capsicum, diced
  • ½ cup corn kernels
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon cinnamon
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 avocado
  • 1 tomato
  • 3 sprigs fresh coriander
  1. Pre-heat the oven to 180 degrees celsius and line a baking tray with baking paper.
  2. Wash the sweet potato and dry with a clean tea towel, leaving the skin on. Rub with a small amount to olive oil and salt and place on the tray. Bake for 45 minutes to 55 minutes or until soft.
  3. Take out of the oven and allow to cool for 15 minutes then slice in half lengthwise.
  4. To make the filling, heat a pan on the stove top with the remaining olive oil.
  5. In the pan place the garlic, chilli, ginger and onion. Saute for 3 minutes.
  6. Add the mince, capsicum, corn kernels, cumin, ground coriander & cinnamon. Saute all the ingredients until the mince is cooked, salt to taste.
  7. Scoop out the flesh from the sweet potato and place in the pan with the mince, gently mix through leaving it chunky.
  8. Fill the sweet potato skins with the mince mixture and place back in the oven for 10 minutes.
  9. Dice the tomato and avocado and chop the fresh coriander. Once the sweet potato is cooked pull it out of the oven and place on a serving tray.
  10. Top with the tomato, avocado and coriander.
Recipe by Real Food Pledge with Caralee Fontenele at