These stuffed sweet potatoes are an adaption of the classic ones we shared a few years ago, and after lots of request for a sweet potato version we made these beauties! crispy sweet potato skins stuffed with mashed sweet potato, black beans, cherry tomatoes, chipotle, miso and coriander, topped with a dollop of tahini coconut yoghurt and homemade guacamole.
ingredients
For the potatoes
2 medium sweet potatoes
14 cherry tomatoes
1 tablespoon of apple cider vinegar
2 cloves of garlic, peeled and chopped
200g of black beans, drained
pinch of fresh coriander, chopped
½ a teaspoon of chipotle powder
1 teaspoon of brown miso paste
olive oil
salt and pepper
For the sour cream
200g natural yogurt (i use coconut yogurt)
1 tablespoon of tahini
juice of 1 lemon
salt and pepper to taste
For the guacamole
2 avocados, peeled and pitted
juice of half a lime
handful of fresh coriander
1/2 a red chilli
10 sun-dried tomatoes, roughly chopped
method
preheat the oven to 200c, fan setting.
wash the sweet potatoes, pierce the skin with a fork a few times and then bake for 60-70 minutes until cooked through.
while the potatoes cook, peel and finely chop the garlic, quarter the cherry tomatoes and heat both in a pan with a glug of olive oil. add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for 10 minutes on a gentle heat. roughly chop and stir in the coriander, then take off the heat.
to make the sour cream, simply mix all of the ingredients together in a bowl until smooth.
for the guacamole, scoop the flesh out the avocados and mash it with a fork. finely chop the chilli and coriander then mix into the avocado flesh along with the lime and salt and pepper and sun-dried tomatoes.
when the sweet potatoes are cooked, remove from the oven and cut them in half. scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins.
serve the loaded sweet potato skins with big spoonfuls of cool guacamole and sour cream on top.
