@LoyLoy24 15 February 2021 more from that month

How to make Mexican style baked sweet potato

Mexican-style baked sweet potatoes INGREDIENTS 4 small gold sweet potatoes 1 corn cob, husk and silk removed 400g can black beans, rinsed, drained 300g jar Coles Tomato Salsa Mild 1 cup finely shredded red cabbage Coriander leaves, to serve Avocado dip, to serve METHOD Step 1 Preheat oven to 200°C. Place sweet potatoes on a baking tray. Bake, turning occasionally, for 40 mins or until tender. Step 2 Meanwhile, heat a chargrill on high. Cook corn on grill, turning, for 10 mins or until lightly charred and tender. Cool slightly. Use a serrated knife to cut down side of corn to release kernels. Step 3 Combine the black beans and salsa in a medium saucepan over medium heat. Cook, stirring occasionally, for 5 mins or until heated through. Step 4 Use a sharp knife to cut a slit lengthways in top of each sweet potato (don’t cut all the way through). Gently squeeze base of each potato to open slightly. Use a fork to mash flesh slightly. Step 5 Spoon the bean mixture over each sweet potato. Top with cabbage and corn kernels. Sprinkle with coriander leaves. Serve with the avocado dip.