Loaded Sweet Potato Skins
Total Time
1 hour and 20 minutes
Prep Time
0 seconds
Cook Time
1 hour and 20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 2 large sweet potatoes
- 1 tablespoon apple cider vinegar
- 12 cherry tomatoes
- 2 cloves garlic
- ½ 400g can black beans
- 1 small handful of coriander
- ½ teaspoon of chipotle powder
- 1 teaspoon brown rice miso paste
- 1 tablespoon olive oil
- pinch of sea salt
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat the oven to 200C (390F), fan setting.
Step 2
Wash the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.
Step 3
While the potatoes cook, quarter the cherry tomatoes, heat the oil in a pan and add the tomatoes and garlic.
Step 4
Add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat.
Step 5
Stir in the coriander, then take off the heat.
Step 6
To make the sour cream, simply mix all of the ingredients together in a bowl until smooth.
Step 7
For the guacamole, mash the avocado with a fork.
Step 8
Add the chilli, coriander, lime juice, seasoning and sun-dried tomatoes.
Step 9
When the sweet potatoes are cooked, remove from the oven and cut them in half.
Step 10
Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins.
Step 11
Serve the loaded sweet potato skins with big spoonfuls of cool guacamole and sour cream on top.
Step 12
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