Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Mexican stuffed sweet potatoes by WW

Mexican stuffed sweet potatoes

8
Points®
Total Time
1 hr 30 min
Prep
30 min
Cook
1 hr
Serves
4
Difficulty
Moderate
These Mexican-inspired potatoes make the ultimate comfort food dish that's sure to satisfy

Ingredients

Shortcut bacon

4 slice(s), halved lengthways

Orange sweet potato (kumara)

1000 g, (4 x 250g) scrubbed

Ground cumin

1½ tsp

Fresh coriander

½ cup(s), chopped

Green shallot(s)

2 individual, thinly sliced

Fresh red chilli

1 whole, finely chopped

97% fat-free cottage cheese

115 g, (1/2 cup)

Extra light sour cream

⅓ cup(s), (80g)

Oil spray

1 x 3 second spray(s)

Instructions

  1. 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, shallot, chilli and cottage cheese. Spoon filling into potatoes.
  3. Return sweet potatoes to tray. Bake for 10-15 minutes or until heated through.
  4. Heat a chargrill pan over high heat. Cook bacon for 3-4 minutes or until browned. Serve sweet potatoes with bacon, sour cream and coriander leaves.

You might like

You might like