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Mexican Sweet Potato Skins

04/10/2016 By Caralee Leave a Comment

My mum is staying with me from Whangarei at the moment, so there has been loads of cooking going on the this week, which has been lovely.

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Mexican Sweet Potato Skins
 
Print
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
Author: Caralee - Real Food Pledge
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.5.3208

Today was a public holiday and it was a bit rainy so it was the perfect day to spend in the kitchen pottering around. I made these gorgeous sweet potato skins for lunch but we had spent all morning making and tasting acai bowls that we were full by the time lunch arrived, so these beauties made an amazing dinner instead.

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This recipe is super easy and delicious! You can make them ahead of time and reheat them or serve immediately.

 

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Filed Under: Lunch, Mains, Recipe Tagged With: Mexican Sweet Potato Skins

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NOURISHING YOU OUT NOW

NOURISHING YOU OUT NOW

Hi, I’m Caralee Fontenele! Welcome to your home of healthy recipes and real food living for busy people. Since 2013 I have been creating healthy recipes and posting them here. I have had the joy of creating three recipes books over that time. I hope that you find a recipe you love!

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