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Recipe Mexican Stuffed Sweet Potatoes with Cashew Sour Cream

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

Serves 4

  • 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

Guacamole

  • 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

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Directions

30 mins to prep

25 mins to cook

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    To make cashew sour cream, process all ingredients in a food processor until smooth.

  5. Step 5

    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.

Variation

Feel free to swap the sweet potato for a white one if that's more your style. Contrary to popular belief, there's very little difference between the two nutritionally!