Twice-baked Mexican-style sweet potatoes with guacamole
- 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
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.