Mexican stuffed sweet potatoes
4
Points®
Total time: 1 hr 30 min • Prep: 30 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
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.
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