MEXICAN SWEET POTATOES RECIPE.

Ingredients

4 small sweet potatoes (scrubbed)
1 tsp of olive oil
1 tsp of smoked paprika
1 tsp of ground cumin
1x 400g can of black beans (drained and rinsed)
1x 400g can of diced tomatoes
1 avocado
1 lime, juiced
1 small handful of coriander leaves (chopped up)
2 tbsp of sour cream

Method

1. Preheat the oven to 180 degrees celsius, on the fan forced setting. 

2. Place the sweet potatoes on a baking tray, piercing a few holes into them with sharp knife. Allow to cook for 45 minutes to 1 hour, depending on their size. 

3. Once the potatoes are nearly ready and can be easily pierced with a fork, heat a medium sized non stick frying pan with the olive oil on medium. 

4. Add the smokey paprika and cumin and fry for 1 minute or until fragrant. Be careful not to allow this to burn or char. 

5. Add the blackbeans and tomatoes, and reduce the heat to low and simmer for 10 minutes or until the tomato juices begin to thicken. 

6. Meanwhile, in a small mixing bowl, smash the avocado and mix with coriander and lime juice. 

7. Once the potatoes and tomato mixture are ready, plate the potatoes and cut them lengthways, using a fork to break up the potato. Fill the inside with the blackbean and tomato mixture, and top with a dollop of the avocado mix and a dollop of sour cream. Season with smokey paprika. Serves 4.