January 02, 2018
Dinner, Lunch, Main Dish,
Dairy, Vegetables, Sweet Potato/Yam, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Oven Bake, Diabetic, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy more
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"From May/June '17 Australian B.H.& G. Diabetic Living."
Preheat oven to 200C (Fan forced).
Using a fork, prick the sweet potato all over and spray with cooking spray and then wrap the potato in foil and place on a small baking tray and roast for 30 minutes or until the flesh is soft when tested with a skewer.
Carefully remove sweet potato from the foil and place on a serving plate and slice down the centre lengthways (DON'T CUT ALL THE WAY THROUGH) and flatten out slightly.
Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl and using a spoon. pile the mixture on top of the sweet potato and then top with sour cream and cheese and sprinkle with pepper and serve immediately.
COOK TIP - Try replacing the black beans with no-added-salt kidney beans and the coriander with parsley.
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