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This recipe came about from wanting to use up some sweet potatoes and whatever I could find in the cupboard. Ideally black beans would be good but I only had cannellini and they worked really well.

I made healthy version without the cheese and topping was a request from the children, it was a mixture of bits of cheddar, gouda and red Leicester.

4 large sweet potatoes or 8 small, scrubbed and pricked all over

vegetable or rapeseed oil for drizzling

1 x 368g tin sweetcorn

4 spring onions, sliced

1 red chilli, sliced

1 x 400g tin cannellini or black beans, drained

180g cherry tomatoes, quartered

3 tbsp chipotle chilli paste

100g grated cheese (see note above)

Fresh coriander to garnish

Preheat the oven to 200C fan. Place the potatoes on a baking tray and bake 40 minutes to an hour depending on their size. (Alternatively, they can be microwaved for 7 minutes, then turned over and microwaved for a further 7 minutes.)

Cut the potatoes in half and slightly mash the filling and place back on the baking tray. Drizzle with rapeseed oil and season. Heat the grill to medium high.

Heat a frying pan, add the sweetcorn and get a little colour on the kernels. Drizzle with oil and add the spring onions and chilli and cook for a couple of minutes. Add the drained tin of beans and stir through the chipotle paste. Cook for another 2-3 minutes.

Spoon the warm bean mixture into the potatoes, top with tomatoes and then sprinkle with cheese and put under the grill until the cheese bubbles and browns.

Loaded sweet potatoes

Jules
Mexican style stuffed sweet potatoes
No ratings yet
Prep Time 10 mins
Cook Time 23 mins
Course Main Course
Cuisine South American
Servings 4 people
Calories 312 kcal

Ingredients
  

  • 4 sweet potatoes scrubbed and pierced
  • neutral oil for dizzling
  • 1 368g can sweetcorn drained
  • 4 spring onions finely sliced including green parts
  • 1 red chilli finely sliced (seeds removed if you want to reduce heat)
  • 1 400g can cannellini beans
  • 180 g cherry tomatoes quartered
  • 3 tbsp chipotle chilli paste
  • 100 g cheddar cheese grated
  • fresh coriander leaves for garnish
  • Jalapeno slices for garnish optional

Instructions
 

  • Preheat the oven to 200C fan. Place the potatoes on a baking tray and bake 40 minutes to an hour depending on their size. (Alternatively, they can be microwaved for 7 minutes, then turned over and microwaved for a further 7 minutes.)
  • Cut the potatoes in half and slightly mash the filling and place back on the baking tray. Drizzle with rapeseed oil and season. Heat the grill to medium high.
  • Heat a frying pan, add the sweetcorn and get a little colour on the kernels. Drizzle with oil and add the spring onions and chilli and cook for a couple of minutes. Add the drained tin of beans and stir through the chipotle paste. Cook for another 2-3 minutes.
  • Spoon the warm bean mixture into the potatoes, top with tomatoes and then sprinkle with cheese and put under the grill until the cheese bubbles and browns. Finish with a sprinkle of coriander and some jalapeno slices if using

Nutrition

Calories: 312kcalCarbohydrates: 50gProtein: 11gFat: 9gSaturated Fat: 5gCholesterol: 26mgSodium: 288mgPotassium: 954mgFiber: 8gSugar: 12gVitamin A: 32761IUVitamin C: 34mgCalcium: 263mgIron: 2mg
Tried this recipe?Let us know how it was!

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