Mexican Baked Sweet Potato

by Laura Ford, Student Dietitian

BAKED SWEET POTATO

Wrap potato in foil with a sprinkle of salt, place on a tray and bake in the oven at 200ºC for an hour until the potato is soft.

TOMATO SALSA

3 – 4 medium sized tomatoes, finely diced

1 small red onion, finely diced

1 chilli (seeds removed if you don’t like it spicy), finely chopped

Handful of coriander

• 1/2 lemon (juice)

• 1/2 teaspoon ground cumin

• 1/2 teaspoon coriander powder

salt and pepper to taste

I like to add a little bit of grated garlic too

Mix everything together.

GUACAMOLE

1 avocado

• 1/4 of the tomato salsa mix

Salt, pepper, lemon, coriander and chilli to taste

Mix everything together.

CORN SALSA

1 cob of corn

•  1/4 tomato salsa mix

•  1/2 teaspoon ground cumin

•  1/2 teaspoon ground coriander

Salt, pepper, lemon, coriander and chilli to taste

Grill corn on a high heat so the kernels blacken. You can do this under a flame grill or on a pan.

When corn is blackened, cut the corn off the cob and mix with other ingredients.

BLACK BEAN SALSA

1 can of black beans, drained and rinsed

•  1/4 tomato salsa mix

1 soaked chipotle chilli (you can leave this out if you don’t have it)

•  1/2 teaspoon cumin

•  1/2 teaspoon coriander

Salt, pepper, lemon, coriander and chilli to taste

Mix everything together.

Serve potato with everything loaded on top and some natural yogurt and red (purple) cabbage.

You can find more tasty recipes like this in our Autumn 2016 issue e-magazine!
Click on the below image to download

HE_Autumn_2016_cover