Mexican Sweet Potatoes

2
Servings
20m
Prep Time
40m
Cook Time
1h
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 2 servings
OK

Nutritional

  • 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 1

Preheat oven to 180C.

Step 2

Prick sweet potato lightly all over with a fork and rub with half the oil.

Step 3

Place sweet potatoes on a small oven tray and bake for 40 minutes until cooked through.

Step 4

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.

Step 5

Stir in tomato, tomato paste, beans and water and simmer, uncovered, for 5 minutes until thickened.

Step 6

In a bowl, toss capsicum, red onion and coriander leaves.

Step 7

Cut sweet potatoes in half lengthways and top evenly with mince mixture, avocado and capsicum mixture and serve with lime wedges.

Tips & Variations


No special items needed.

Related

Maito

These were delicious! I used more avocado and cilantro.

review by:
(29 Aug 2018)