Loaded + Baked Sweet Potato
I often call this my 'Friday Night Special'. It takes just a tiny bit of prep and you can get the kids to help with prepping all the rest of the ingredients.
A great one to encourage food exploration, through a sensory experience. ‘Build your own’ meals encourage autonomy and exploration, all while enjoying healthy foods.
INGREDIENTS
4 small sweet potatoes.
For the Bean Mix:
Extra virgin olive oil.
1 small red onion, diced.
2 cans black beans, rinsed and drained.
2 garlic cloves, minced.
1 teaspoon cumin, ground.
1 teaspoon coriander, ground.
2 cobs corn, kernels sliced off.
1 large capsicum, diced.
To serve1 small avocado, diced or mashed with a squeeze of lime juice
Lime wedges
1 cup coriander, fresh, leaves picked.
200 g sour cream or plain greek yoghurt
Grated Cheese (optional)
METHOD
1. Preheat a fan-forced oven to 200C/400F/Gas Mark 6.
2. Prick potatoes with a fork a few times and pop into a large baking dish. Place into the oven and cook for 50 minutes until skin is crispy.
3. While the potatoes are baking. Add a drizzle of olive oil and onion to a large frypan over medium heat. Cook for 5 minutes until onion softens. Add in beans, corn, capsicum, garlic, cumin and coriander and cook for 1 minute until everything is heated through and coated.
4. Set your table with the beans, avocado, limes, herbs, sour cream and cheese. Add anything else you or the family might enjoy.
5. Remove potatoes from the oven and slice each one open. Pry open the potato a little and serve.
6. Make sure the potatoes aren't too hot and allow everyone to make their own loaded sweet potato.
RECIPE NOTES
