Mexican Sweet Potato Skins
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
- 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 beans 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
