The sweet potato is one of those rare specimens that confidently carries the flavours and spices of almost any cuisine -- whether sweet or savoury. So naturally, we're keen to try it a la Mexicana.
You will need
- 4 medium sweet potatoes
- 400 g tin black beans, rinsed and drained
- 125 g tin corn kernels, rinsed and drained
- 2/3 cup crushed tomatoes
- 3 teaspoons Mexican seasoning
- 1/2 cup red cabbage, finely sliced
- 1 long green chilli, deseeded and finely sliced
- 1/4 cup coriander leaves
- 2 avocados
- 1/2 red onion, finely diced
- 1 clove garlic, crushed
- 1 1/2 tablespoons lime juice
Cashew Sour Cream
- 1 1/2 cups raw cashews
- 2/3 cup water
- 1 tablespoon lemon juice
30 mins to prep
25 mins to cook
Preheat oven to 200°C fan-forced (220°C conventional). Prick sweet potatoes all over and microwave on high for 8 minutes. Transfer to a greased oven tray, spray with oil and bake for 10-15 minutes or until crisp.
Meanwhile, mix black beans, corn, tomatoes and Mexican seasoning together in a small saucepan and cook over medium heat for 2-3 minutes until heated through.
To make guacamole, mash the flesh of the avocados in a small bowl and stir through all other ingredients until well combined. Season with salt and pepper.
To make cashew sour cream, process all ingredients in a food processor until smooth.
Cut each sweet potato in half lengthwise and fluff flesh with a fork. Spoon in black bean mixture, then top with red cabbage, guacamole and cashew sour cream. Sprinkle over chilli and coriander and serve.