Dessertsdeliciouslyella
Loaded Sweet Potato Skins
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.
👥 2 Servings⏱️ Prep & Cook: 1h 20m🔥 Cook: 1h 20m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●bowl
📝 Preparation Steps
1
Preheat the oven to 200C (390F), fan setting.
2
Wash the sweet potatoes, pierce the skin with a fork a few times and then bake for ⏱️ 60-70 minutes until cooked through.
3
While the potatoes cook, quarter the cherry tomatoes, heat the oil in a pan and add the tomatoes and garlic.
cherry tomatoes14garlic2 cloves
4
Add the beans, chipotle, apple cider vinegar, miso and salt and pepper and cook for ⏱️ 10 minutes on a gentle heat.
apple cider vinegar1 tablespoon
5
Stir in the coriander, then take off the heat.
6
To make the sour cream, simply mix all of the ingredients together in a bowl until smooth.
7
For the guacamole, mash the avocado with a fork.
8
Add the chilli, coriander, lime juice, seasoning and sun-dried tomatoes.
9
When the sweet potatoes are cooked, remove from the oven and cut them in half.
10
Scoop out the middle and mix 2/3 of it into the beans and tomatoes, then scoop spoonfuls back into the potato skins.
11
Serve the loaded sweet potato skins with big spoonfuls of cool guacamole and sour cream on top.
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