Mexican Stuffed Sweet Potato
Servings
4
Servings
4
Ingredients
Instructions
  1. Preheat the oven to 400°F/204°C. Line a baking tray with foil.
  2. Cut potatoes in half, lengthwise and roast cut side down for 18-20 minutes or until tender.
  3. Meanwhile, heat olive oil in a skillet over medium heat.
  4. Add the onion and pepper, cooking for 4-5 minutes, or until they begin to soften.
  5. Add the corn, beans, chili powder, cumin, and coriander. Cook for 6-8 minutes or until the vegetables are soft.
  6. Stir in the salsa and spinach, cooking until wilted.
  7. Carefully scoop out the potato flesh, leaving a ¼ inch border around the potato skin. Fill with the bean mixture.
  8. Top with avocado, yogurt, and cilantro – and enjoy!