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Mexican Style Sweet Potato


 

Vegan

Dairy Free

No Refined Sugar

Gluten Free

 

You will need:

  • 4 sweet potatoes

For the filling:

  • ½ cup cherry tomatoes

  • 1 cup of sweet corn (cooked)

  • 1 cup of white butter beans

  • 3 cups of tomato puree

  • 1 tbsp of agave syrup

  • 1 tsp chili flakes

  • 1 tsp cayenne pepper

  • 1 tsp of thyme

  • pinch of salt

  • ½ cup spy granulate

For the guacamole:

  • 1 avocado

  • pepper for taste

  • 1 tbsp of chopped cilantro

For the sour cream:

  • ½ cup vegan plain yogurt

  • 2 tbsp of lemon juice

How to make it :

  1. Poke the sweet potato with a fork a few times and place it in the oven at 180 ° for about 1 h 15 min or until soft and completely cooked.

  2. Meanwhile on a medium pot heat up the tomato puree and then add the beans,corn and cherry tomatoes. Bring to a boil and then add the soy granulate. Simmer for a few minutes and then add a pinch of salt, thyme,cayenne pepper, chili flakes and the agave syrup. Stir well and let simmer on low heat for the flavors to develop.

  3. Peel and remove the stone of the avocado. Mash the avocado with a fork until smooth. Chop the cilantro and add to mashed avocado. Finish with a touch of pepper.

  4. To the plain yogurt just add the lemon juice. This way it will resemble sour cream. Also add a pinch of salt for taste.

  5. Remove potatoes from the oven and slice open lengthwise. Add the tomato,bean filling and top it with a tbsp of sour cream sauce. Lastly add a big dollop of guacamole and serve on a beautiful plate and garnish with pepper and cilantro.

  6. Enjoy!

Makes 4

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Hi there! I'm Kimberley Krieger, holistic health coach, and passionate chef.

Don't forget to tag

me on social media @kimberleykrieger when making one of my dishes. I love seeing your versions! Hope you enjoy recreating this delicious recipe. 

 

Lots of love, 

 

Kimberley

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