Mexican Sweet Potato Skins

Serves 4-6
by Tenina Holder

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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Need

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.

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