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Recipe: Mexican-Style Loaded Sweet Potatoes

Flavoursome, nutritious and oh so simple, these filling sweet potatoes bring all the joy of your favourite nacho platter, with none of the guilt.

(serves four)

4 large sweet potatoes
1 red onion (diced)
2 cloves of garlic (minced)
1 red chilli (deseeded and chopped)
1tbsp smoked paprika
1 tin of black beans (rinsed)
2 avocados
1 lime
Grated cheese
Sour cream
Coriander to garnish


  • Omit the sour cream and grated cheese for a tasty vegan supper.
  • Steam the sweet potatoes in the microwave before crisping in the oven for a speedier option.
  • Add minced beef to the black beans for a more substantial meal.


Step One
Preheat the oven to 200 degrees (180 in a fan-assisted oven), prick your potatoes with a knife and rub with oil before placing directly onto the oven shelf to bake for 50 minutes.

Step Two
Heat a large frying pan to a medium heat with a drizzle of vegetable oil. Add the garlic and smoked paprika and fry till fragrant (one minute) before adding half of the red onion. Once the onion has softened add the black beans and cook for around ten minutes on a low heat until the beans start breaking up.

Step Three
Meanwhile, remove the avocado flesh from the skin and gently mash before adding the remainder of the red onion, the chopped chilli and the juice from the lime.

Step Four
Slice open your sweet potatoes and spoon in your black bean mixture before topping with your guacamole, sour cream and grated cheese. Garnish with coriander and serve while hot.

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