Asda mexbakedpot

Twice-baked Mexican-style sweet potatoes with guacamole

Great served with a dollop of soured cream

By , 31 October 2017

(4 votes)

Twice-baked Mexican-style sweet potatoes with guacamole
  • 1 Hour
  • Serves: 4
  • Price: 45p per serving
Nutritional Info
Each 298g serving contains
  • Energy

    1035KJ

    247KCAL

    12%
  • Fat

    11.3g

    med

    16%
  • Saturates

    3.6g

    low

    18%
  • Sugars

    9.8g

    low

    11%
  • Salt

    0.24g

    low

    4%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 347kJ/83kcal.
Ingredients
  • 2 sweet potatoes
  • 1tsp rapeseed oil
  • 1 red onion, chopped
  • 2tsp ground coriander
  • 2 cloves garlic, crushed
  • 1005 Scratch Cook Sliced Mixed Peppers
  • 100g Frozen For Freshness Sweetcorn
  • 2 tomatoes, chopped
  • 30g Asda 50% Less Fat Mature Grated British Cheese
  • 1 avocado
  • juice ½ lime
  • 2tbsp chopped coriander
Method
  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Prick the potatoes with a fork, put on a baking tray and bake for 30-40 mins until soft.

  • Meanwhile, heat the rapeseed oil in a pan over a medium heat. Add the red onion and ground coriander and fry for 5 mins. Add garlic. Cook for 2 mins. Add the mixed peppers, sweetcorn and tomatoes, then fry for 5 mins over a high heat.

  • Cut the potatoes in half lengthways, break the flesh with the back of a fork and top with the veg. Sprinkle with the cheese. Bake for 10 mins until the cheese is bubbling.

  • Meanwhile, cut the avocado in half, scoop out the flesh into a bowl and add the lime juice and chopped coriander. Crush with the back of a fork until smooth.

  • Serve the sweet potatoes with the guacamole.