Mexican Style Stuffed Sweet Potatoes

Mexican Stuffed Sweet Potato

6 servings
1 H. 15 MIN
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400g Garden Gourmet Sensational Mince
6 small sweet potatoes
2 avocados
1 red onion
160g can black beans, rinsed and drained
2 large tomatoes, diced
3tbsp tomato puree
1 garlic clove
1 lime
1tbsp olive oil
1tsp smoked paprika
1tsp cumin
1 mango
1 red onion
1 jalapeno pepper
1 red pepper
handful fresh coriander leaves
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Mexican Stuffed Sweet Potato

If you fancy something different for your barbecue - how about these tasty stuffed sweet potato jackets? You can make them in advance, wrap in foil and then heat on the barbecue for a really good smoky sweet parcel of deliciousness!



Prepare the potatoes half or a whole day in advance. Preheat the oven to 200 ºC. Wrap each sweet potato with aluminum
foil. Place them in a oven tray and let them roast for about 45
minutes. Let them cool down.


Make the quacamole: peel and mash the avocados and mix in finely
chopped garlic and season with salt, pepper and plenty of lime juice.


Make the mango salsa: cut the flesh along the stone and cut into
very small cubes. Cut open the jalepeno and red pepper and remove the seeds, chop both into a fine dice. Mix in finely a quarter of a chopped red onion and coriander.


Peel and chop the remainder of the red onion. Fry the minced meat with the onion in a frying pan in some oil and season with salt, paprika and cumin powder. Drain the black beans and add them to the minced meat with the diced tomatoes. Heat through then allow to cool.


When ready to cook, break open the potatoes and fill them with the minced meat mixture.
Wrap them loosely with aluminum foil. Heat the stuffed potatoes on
the BBQ for about 15 minutes, or until the mince is piping hot. Open-out the potatoes and serve with the guacamole and mango salsa and coriander.

Nutritional Information
Typical values

Per Serving

57.8 grams
451.2 Kilocalories
17.4 grams
18.9 grams
The recipe is made with