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.
- 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.
- 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.
- Spoon sweet potato mixture into potato skins. Bake sweet potato mixture for 20 minutes or until it is heated through.
- 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