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Mexican baked sweet potato

5 serves of vegetables in each serve
five Mexican baked sweet potatoes topped with reduced-fat yoghurt and coriander leaves served on a wooden serving board.

Preparation time: 15 minutes

Cooking time: 50 minutes

Serves: 4

5 serves of vegetables per serve

Diet and Allergies:

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4 small sweet potatoes
1½ tbsp olive oil
1 small red onion, diced
1 can black or kidney beans, rinsed & drained
1 125g can corn kernels
½ large capsicum, diced
2 cloves garlic, crushed
1 tsp ground cumin
1 tsp ground coriander
½ small avocado, diced
1 cup fresh coriander leaves
200g reduced-fat natural yoghurt*
Salt and pepper


Preheat the oven to 200°C. Rub the sweet potatoes with ½ tbsp olive oil and sprinkle with salt and pepper. Prick each with a fork a few times and place into a large baking dish. Bake for 50 minutes until skin is crispy.

While the potatoes are baking, add the remaining olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until the onion softens. Add the beans, corn, capsicum, garlic and ground spices and cook for 1 minute.

Remove the potatoes from the oven and slice each in half lengthways. Hollow out a little with a spoon. Add the hollowed-out sweet potato to the beans and mix through. Add the mix to the hollow. Serve topped with avocado or reduced-fat yoghurt and coriander leaves.

*Gluten free when using gluten free yoghurt.

Quick option

Mix onion, beans, corn, capsicum, garlic, spices, avocado and a little oil into a salsa.

Hollow out some of the sweet potato with a spoon. Fill the hollow with salsa mix. Serve with reduced-fat natural yoghurt and coriander.

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