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?)
Are you following us on Instagram, Facebook, Pinterest and Twitter?
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! We are the leading online portal for all Thermomix recipes.
Need
- 1/2 orange sweet potato per serving
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 1 Batch Guacomole Recipe
- 1 punnet grape tomatoes, halved
- 1 Tin Black Bean(s) or kidney beans, drained
- Sour cream to garnish
- 1 Tablespoon Jalapeno and Lime Aioli per serving Recipe
- Handfuls coriander leaves, chopped
- red chillies, sliced to garnish
Do
- 1
Preheat oven to 200°C and line a large baking tray with paper.
- 2
Without peeling, slice the sweet potatoes into thick slices lengthways. Place onto the tray. Drizzle with EVOO and sprinkle with salt.
- 3
Bake until tender, around 10-15 minutes.
- 4
Remove from oven and place straight onto a serving plate.
- 5
Top with plenty of fresh Guacamole, tomatoes, beans, sour cream and aioli.
- 6
Garnish with coriander/cilantro and sliced red chillies.
- 7
Serve as a side or as a vegetarian main.