Mexican Sweet Potato Skins

Serves 4-6 Prep Time 10 minutes   Cook Time 15 minutes   Rated:

This is one of those recipes where I had a few ingredients, I had the vegan part of the family coming over (don’t worry, they had the ones without the sour cream and aioli) and I needed to fill up a lot of people. Voila. Or should I say Arriba! I think it is really a great base for so many flavoursome ideas. Watch out for my butter chicken sweet potato skins coming soon! (Kidding...but doesn’t that sound good?)

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Preheat oven to 200°C and line a large baking tray with paper.


Without peeling, slice the sweet potatoes into thick slices lengthways. Place onto the tray. Drizzle with EVOO and sprinkle with salt.


Bake until tender, around 10-15 minutes.


Remove from oven and place straight onto a serving plate.


Top with plenty of fresh Guacamole, tomatoes, beans, sour cream and aioli.


Garnish with coriander/cilantro and sliced red chillies.


Serve as a side or as a vegetarian main.

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