mexican-filled-sweet-potatoes-with-egg

This recipe for stuffed sweet potatoes involves plugging sweet potatoes with Mexican ingredients. This meal has a lot of protein with an egg on top.

Ingredients:

2 x 400g sweet potatoes

Olive oil cooking spray

Two tbsp olive oil

One brown onion, finely chopped

Two garlic cloves, crushed

One small red capsicum, deseeded, finely chopped

400g can kidney beans, drained, rinsed

125g can sweet corn kernels, drained

1 cup tasty cheese

100g frozen spinach, thawed

Four eggs

1/4 cup coriander sprigs to serve

Method:

1. Preheat oven to 180 degrees C. Place sweet potato onto a baking tray. Five times, pierce sweet potatoes with a skewer. Roast sweet potato for 40 minutes or until it is soft. Once cool enough to handle, halve the lengthways and scoop out the flesh. Put the meat in a bowl and mash it.
2. Over medium heat, heat one tbsp of oil in a pan. Add the onion, capsicum, and garlic. Cook for 5 minutes until soft. Transfer to a bowl and cool. Add kidney beans and corn. Add spinach liquid and stir into the sweet potato mixture. Add salt and pepper.
3. Spoon sweet potato mixture into potato skins. Bake sweet potato mixture for 20 minutes or until it is heated through.
4. Heat the remaining oil in the frying pan on medium heat. Add eggs to the frying pan. Cook for three minutes or until the white is cooked. Serve sweet potatoes on plates with fried eggs and coriander leaves. Serve