Mexican style sweet spuds

Looking for a way to dress up a spud? Looking for an exciting vegetarian dinner option? This dish is delicious! And the colours are so pretty! This is good for dinner parties too because everything is placed on the table and people can assemble their own meal – so their ingredients and portion size are under their own control. Give this a whirl – you may find yourself making it as a new staple dish – I did!

Ingredients

8 sweet potatoes (assuming each person has one sweet potato)

1 tub of sour cream

1 jar of tomato salsa (homemade or bought)

125g grated cheese

1 can black beans

1 can sweet corn kernels

4 tomatoes, chopped roughly or a punnet of baby Romas sliced in half

1 red onion, chopped finely

A handful of coriander, chopped roughly

1 cucumber, diced chunky

2 avocados, diced or sliced as you like

1 lime

Ready for the oven

 

 The colours are just fantastic!

Method

Individually wrap each sweet spud in baking paper and place on baking trays in the oven set at 160 degrees Celsius for about an hour. Drain the beans in a colander and rinse thoroughly under running water. Do the same with the corn. Place the corn and beans in a large salad bowl with the chopped onion, tomatoes, cucumber and coriander. Cut your lime in half and squeeze the juice over your salad. Once the sweet spuds are done, cut your avocado and either add it to your salad or serve as a side option. Place your sour cream, salsa and cheese as side options too. My hubby loves a bit of crunch, so I even have a bag of white corn chips as a side option! But fancy – I shove them in a bowl first! Lol! Each person assembles their own spud – so its pretty much unwrap a spud, cut in half and share the other half with the person sitting next to you, then top away. Sometimes I grill some chicken as a side option too. Oh the options! However you decide to serve your spuds, enjoy them!

Mexican style sweet spuds