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How to make Mexicano sweet spuds

Yield = 4
Prep time: 0:05
Cook time: 0:30
Total time: 0:35

Ingredients

  • 4 sweet potatoes, pricked with a fork
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons ground cumin
  • 400g kidney beans or black beans, rinsed, drained
  • 200g canned diced tomatoes
  • 80g tasty cheddar, grated
  • 100ml natural yoghurt
  • Fresh coriander leaves, to serve

Method

  • Step 1 Cook the potatoes in a saucepan of boiling water for 15 minutes or until just starting to soften. Drain and pat dry.
  • Step 2 Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Place potatoes on prepared tray. Use a sharp knife to cut a slit lengthways along the potato. Drizzle with half the oil and season with salt. Bake for 10 minutes or until tender.
  • Step 3 Meanwhile, heat the remaining oil in a saucepan over medium heat. Add the cumin. Cook, stirring, for 30 seconds or until aromatic. Add the beans. Cook, stirring, for 1-2 minutes. Add the tomato. Bring to the boil. Season well.
  • Step 4 Place a generous spoonful of the bean mixture in each potato. Sprinkle with cheese. Bake for a further 5 minutes or until cheese melts. Top with yoghurt. Season with freshly ground black pepper. Sprinkle with coriander.