Spiced loaded sweet potato skins
These spiced loaded sweet potato skins are not only filling & yummy but rather healthy too. I used pre-baked sweet potatoes, but you can make this dish from scratch too – just bake some sweet potatoes, let them cool and then follow the recipe. Serve it as a main vegan dish with a green salad, or as a side dish dish with grilled/fried/barbecued meat or fish.
Ingredients
Method
- If you don’t have any pre-baked sweet potatoes then the potatoes in a preheated oven and bake them for about 30-45 minutes, until you can push a skewer through them easily. Let them cool a bit.
- Cut the sweet potatoes in half (vertically) and scoop out the flesh into a mixing bowl.
- Rub some oil over the corn and griddle, grill or barbecue it. Let it cool, then using a sharp knife cut off the kernels.
- Meanwhile, finely chop the red onion, garlic, chilli and bell pepper.
- In a frying pan heat the oil and gently fry the chopped vegetables. Add the paprika and cumin, stir for a minutes, then add the tomato purée.
- Rinse and drain the kidney beans, add them to the mixing bowl.
- Add the corn, coriander and the onion mixture, then combine well. Season with salt and pepper.
- Taste it and adjust the seasoning and the chilli (you might want to add some chilli flakes).
- Fill the potato skins with the mixture and bake them for 15 minutes or so.