Mexican stuffed sweet potatoes

Vegetarian

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Vegetarian

Mexican stuffed sweet potatoes

PREPARATION10 mins

COOK55 mins

SERVE65 mins

10 9 SmartPoints® value per serve

SERVES 2 SERVES 4 INGREDIENTS2 x 250g 4 x 250g sweet potatoes

tsp 1 tsp ground cumin cup cup chopped fresh coriander, plus extra

leaves to garnish1 2 spring onions, thinly sliced

1/2 1 long fresh red chilli, finely chopped cup (60g) cup (115g) low fat cottage cheese

2 tbs cup (80g) light sour cream

METHOD1. Preheat oven to 200°C. Place sweet potatoes on a baking tray. Lightly spray with

oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly.

2. Cut 1cm, horizontally, off the tops of potatoes and discard. Holding 1 sweet potato with a tea towel, scoop flesh into a bowl, leaving a 1cm border. Repeat with remaining sweet potatoes. Mash sweet potato flesh with a fork. Season with salt and pepper. Stir in cumin, chopped coriander, spring onion, chilli and cottage cheese. Spoon filling into potatoes.

3. Return sweet potatoes to tray. Bake for 10-15 minutes or until heated through.

4. Serve sweet potatoes with sour cream and coriander leaves.

Serving suggestion: 0 SmartPoints® value salad of iceberg lettuce wedges and a salsa made with cherry tomatoes (quartered) and avocado (chopped). Add 2 SmartPoints® value for (31g) medium avocado per serve.

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