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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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour
Servings: 4 people
Cuisine: Mexican, Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 4 medium sweet potatoes
  • 1 corn on the cob charred ( or ½ small tin of corn)
  • 2 Tbsp olive oil
  • 1 red onion
  • 1 green jalapeno
  • 1 clove of garlic
  • ½ bell pepper
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 Tbsp tomato purée
  • ½ tin kidney beans 200g
  • Salt and pepper
  • 1 handful coriander leaves chopped

Method
 

  1. 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.
  2. Cut the sweet potatoes in half (vertically) and scoop out the flesh into a mixing bowl.
  3. Rub some oil over the corn and griddle, grill or barbecue it. Let it cool, then using a sharp knife cut off the kernels.
  4. Meanwhile, finely chop the red onion, garlic, chilli and bell pepper.
  5. 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.
  6. Rinse and drain the kidney beans, add them to the mixing bowl.
  7. Add the corn, coriander and the onion mixture, then combine well. Season with salt and pepper.
  8. Taste it and adjust the seasoning and the chilli (you might want to add some chilli flakes).
  9. Fill the potato skins with the mixture and bake them for 15 minutes or so.