Baked stuffed sweet potato
Servings
4
servingsPrep time
10
minutesCooking time
1
hour5
minutesZutaten
4 large sweet potatoes
1 can of kidney beans
1 can of corn
1 red onion, chopped
2 garlic cloves, chopped
1 bunch parsley, finely chopped
olive oil
1 tbsp Quick Fix Mix
1 tbsp pickled jalapeno peppers (pickled in a jar)
50 g sour cream
1 bag nacho chips natural
1 red bell pepper, in strips
10 cherry tomatoes, halved
1 avocado, in strips
100 g grated mature cheese
Anweisungen
- Preheat the oven to 200 degrees. Wash the sweet potatoes and place them on a baking tray lined with baking paper. Bake the sweet potatoes in the oven for 50 minutes.
- Meanwhile, mix the kidney beans with the corn, along with a good splash of olive oil, the finely chopped red onion, garlic and parsley.
- When the sweet potatoes are cooked, cut them open lengthwise like a hot dog bun. Place them side by side on the oven tray. Sprinkle grounded quick fix mix.
- Spoon the corn/bean mix into the opened sweet potato. Spoon a spoonful of sour cream on top and the nacho chips on top. Sprinkle with grated cheese and scatter some chili peppers or pickled jalapeno peppers, if desired. Place the sweet potatoes back in the oven for 10 to 15 minutes at 200 degrees.
- Meanwhile, cut strips of raw bell pepper and cherry tomatoes. And strips of avocado.
- Divide the bell pepper, cherry tomatoes and avocado over the sweet potatoes when they are out of the oven. Serve them with nachos and a spoonful of sour cream.