Mexican baked sweet potato *Mighty Meals exclusive*

Step 1
Preheat the oven to 200°C.

Step 2
Rub the sweet potatoes with ½ tbsp olive oil and sprinkle with salt and pepper.

Step 3
Prick each with a fork a few times and place into a large baking dish. Bake for 50 minutes until skin is crispy.

Step 4
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.

Step 5
Add the beans, corn, capsicum, garlic and ground spices and cook for 1 minute.

Step 6
Remove the potatoes from the oven and slice each in half lengthways. Hollow out a little with a spoon.

Step 7
Add the hollowed-out sweet potato to the beans and mix through.

Step 8
Add the vegetable mix to the hollow. Serve topped with avocado or reduced-fat yoghurt and coriander leaves.

*Gluten free when using gluten free yoghurt.

Ingredient swaps

• If you don’t have tinned corn, you can use fresh corn.
• If you don’t have fresh capsicum, you can use jarred capsicum.

Budget tips

• Buy 'Odd Bunch', 'I'm Perfect' or 'Imperfect Picks' sweet potatoes to save money.
• Compare prices per 100g to get the best value for money.  This information is on the supermarket price tag. It can be cheaper to buy a larger can of corn and use leftovers in another meal.

Reduce waste

• Use the left-over capsicum and avocado to make a quesadilla or in a sandwich, wrap or roll.
• Leftover coriander can be wrapped in a clean damp cloth and stored in an airtight container in the fridge.  Wash it before you use it.

Nutrition tips

• Sweet potatoes provide beta carotene. Beta carotene is important for normal vision.
• This recipe is an excellent source of fibre. Eating a diet high in fibre can help reduce your risk of bowel cancer.