Mexican Sweet Potatoes
Created by ImPat on July 23, 2018
- Servings: 2
- Prep Time: 20m
- Cook Time: 40m
- Recipe #30016
Ingredients
- 2 small orange (500 grams) sweet potatoes
- 2 teaspoon rice bran oil
- 1 clove garlic, minced
- 1 small brown onion, finely chopped
- 1 teaspoon Mexican chilli powder
- 1 teaspoon sweet paprika
- 1 teaspoon ground coriander
- 200 grams lean ground turkey turkey
- 1 whole tomato (coarsely chopped)
- 1 tablespoon tomato paste
- 1/2 cup red kidney beans ( no-added-salt, rinsed and drained)
- 2 tablespoon water
- 22 grams red capsicum (1/2 small, sliced)
- Red onion (1/2 small onion, thinly sliced)
- 1/4 cup loosely packed coriander leaves (fresh)
- 70 grams avocado, mashed (1/2 small ripe avocado)
- 1 whole lime (cut into wedges)
How to Make
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Step 1: Preheat oven to 180C.
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Step 2: Prick sweet potato lightly all over with a fork and rub with half the oil.
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Step 3: Place sweet potatoes on a small oven tray and bake for 40 minutes until cooked through.
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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.
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Step 5: Stir in tomato, tomato paste, beans and water and simmer, uncovered, for 5 minutes until thickened.
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Step 6: In a bowl, toss capsicum, red onion and coriander leaves.
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Step 7: Cut sweet potatoes in half lengthways and top evenly with mince mixture, avocado and capsicum mixture and serve with lime wedges.
Nutritional Facts
- 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