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 or kidney beans, drained
- Sour cream to garnish
- 1 Tablespoon Jalapeno and Lime Aioli per serving Recipe
- Handful 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.
