Mexican Sweet Potatoes
July 23, 2018
Categories: Beans, Onions, Sweet Potato/Yam, Mexican, Oven Bake, Diabetic, Fresh Tomatoes, Kidney Beans, Mexican Dinner, more
"A page from an old Women's Day magazine."
- Serving Size: 1 (570.1 g)
- Calories 572.7
- Total Fat - 18.6 g
- Saturated Fat - 4.6 g
- Cholesterol - 78 mg
- Sodium - 108 mg
- Total Carbohydrate - 71.3 g
- Dietary Fiber - 21.1 g
- Sugars - 6 g
- Protein - 36 g
- Calcium - 214.9 mg
- Iron - 14.1 mg
- Vitamin C - 55 mg
- Thiamin - 0.4 mg
Step by Step Method
Preheat oven to 180C.
Prick sweet potato lightly all over with a fork and rub with half the oil.
Place sweet potatoes on a small oven tray and bake for 40 minutes until cooked through.
Meanwhile, in a medium frying pan, heat remaining oil on medium and cook garlic, brown onion, chilli powder, paprika and ground coriander for 3 minutes and then increase heat to high and add mince and cook, stirring, for 5 minutes until brown lightly.
Stir in tomato, tomato paste, beans and water and simmer, uncovered, for 5 minutes until thickened.
In a bowl, toss capsicum, red onion and coriander leaves.
Cut sweet potatoes in half lengthways and top evenly with mince mixture, avocado and capsicum mixture and serve with lime wedges.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use ripe avocado for the best flavor and texture.
- For a spicier dish, add more Mexican chili powder to the mince mixture.
- Instead of ground turkey, use ground chicken. This substitution will provide a lighter and more delicate flavor, while still giving the dish a good source of protein.
- Instead of red kidney beans, use black beans. This substitution will add a richer flavor to the dish and will also provide a good source of fiber and protein.
Vegetarian Version Replace the ground turkey with 200 grams of firm tofu, crumbled and cooked for 5 minutes until lightly browned. Replace the red kidney beans with 1/2 cup of cooked lentils.
Mexican Street Corn: This dish is the perfect accompaniment to Mexican Sweet Potatoes. The sweet, salty and spicy flavors of the corn will bring out the unique flavors of the sweet potatoes. The creamy texture of the corn will also provide a nice contrast to the crunchy texture of the potatoes.
Grilled Cilantro Lime Shrimp: Grilled Cilantro Lime Shrimp is the perfect complement to Mexican Street Corn and Mexican Sweet Potatoes. The shrimp is marinated in a tangy lime and cilantro marinade, which pairs perfectly with the sweet and spicy flavors of the corn and potatoes. The shrimp also adds a nice contrast to the dishes with its juicy texture.
Q: How do I cook the sweet potatoes?
A: Preheat oven to 180C. Prick sweet potatoes lightly all over with a fork and rub with half the oil. Place sweet potatoes on a small oven tray and bake for 40 minutes until cooked through.
Q: What is the best way to store sweet potatoes?
A: Sweet potatoes should be stored in a cool, dark and dry place. Avoid storing them in the refrigerator as this can cause them to spoil quickly. Keep them in a paper or plastic bag to help them retain moisture.
You'll Also Love
Fun Fact 1: Mexican Chilli powder is a mix of dried chilli peppers and other spices, and was first used by the Aztecs and Mayans in Central America. It has become popular in many parts of the world, including Mexican cuisine.
Fun Fact 2: Avocado, a key ingredient in this recipe, is believed to have been first cultivated in Mexico over 10,000 years ago. It is now a popular ingredient in many dishes, and is often referred to as the “alligator pear” due to its shape and texture.