Stuffed Sweet Potato
Sweet potatoes are such a treat – naturally sweet, yet high in vitamins, minerals and a great source of healthy carbs. This nutritious dish is one of my favourite meals.
2 large sweet potatoes, scrubbed clean
6 tbsp coconut yoghurt
2 tbsp tahini
1 x 400g BPA-free tin of black beans, drained and rinsed
1 ripe avocado, mashed
150g unsweetened sweetcorn, drained
2 ripe vine tomatoes, chopped
6-8 large slices of jalapeño chilli (fresh or from a jar), chopped
4 spring onions, chopped
2 tbsp coconut oil
2 small handfuls of fresh coriander, roughly chopped
2 garlic cloves, crushed (optional)
4 tbsp ground almonds
sea salt and black pepper
steamed greens, to serve
Preheat the oven to 180°C/gas mark 4. Line a baking tray with baking paper.
Place the sweet potatoes on the prepared tray and bake for 45 minutes, or until cooked through and softened. Once cooked, cut in half lengthways, scoop out the flesh and put into a bowl, leaving the sweet potato skins intact (top tip: it helps if you leave some sweet potato inside the skins to prevent them collapsing). Mix the sweet potato flesh with the yoghurt and tahini. Stir in the black beans and the remaining ingredients, apart from the ground almonds. Season to taste. Spoon the filling back into the potato skins, sprinkle 1 tbsp of ground almonds over each half and grill for a few minutes until golden.
Serve one sweet potato with your choice of steamed greens for dinner and pack the other away for lunch the next day.
Photography by Clare Winfield and Ian Sidebottom