Monday, 18 January 2016

Tex-Mex Twice Baked Sweet Potato

A couple of weekends ago a friend came over and we spent the day watching Elf and Big Hero Six on DVD. For lunch I made these stuffed sweet potatoes. I had a giant sweet potato so I cooked that and split it in half and it was more than enough for both of us. This was a delicious change from a normal baked potato and I would recommend the yoghurt as it makes the sweet potato less claggy in the mouth!

Tex-Mex Twice Baked Sweet Potato (adapted from Skinny Taste)
(Serves 4)

4 medium sized sweet potatoes
125g Greek yogurt
1 tsp taco seasoning
1 tsp oil
1 red bell pepper, chopped
1/2 red onion, chopped
1 tsp chilli powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin a pinch of salt
80g canned black beans, rinsed and drained
1 small can sweetcorn, drained
8 tbsp mild or spicy salsa
40g cheddar or Montery Jack cheese, grated
chopped coriander/spring onions

Preheat the oven to 200C.

Prick the potato all over with a fork and bake for about 45 mins to 1 hr until the potato is soft and the skin is crispy.

Combine the yoghurt and taco seasoning in a small bowl and mix well.

Heat the oil in a frying pan over a medium heat. Add the peppers, onions, chili powder, paprika, cumin and salt and cook for about 5 mins. Add the black beans and sweetcorn, stir and cook for another 5 mins.

Remove the potato from the oven and change to the grill setting.

Slice the potato lengthwise down the middle and scoop out the potato flesh into a bowl, being careful not to tear the skin. Add the bean, pepper mixture and mix together. Put the filling back into the potato skins and top with the grated cheese. Put the potato under the grill for 5 mins until the cheese is golden, keep your eye on it.

Top with 2 tbsp of the Greek yogurt mixture and 2 tbsp of salsa, sprinkle over coriander and spring onions and serve.

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