Mexican Stuffed Sweet Potato Boats


  • 4 sweet potatoes (small ~250g each)
  • 1 tbsp extra virgin olive oil
  • 1 carrot
  • 1 zucchini
  • 1 can black beans
  • OR 1 can red kidney beans
  • 300g corn kernels
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chilli
  • 1 tsp onion powder
  • 1 can crushed tomatoes (400g)
  • 1 cup grated cheese
  • coriander leaves (optional)
  • greek yoghurt (optional)


  • Prep Ingredients: Grate the carrot and zucchini. Rinse and drain the black beans and corn kernels.
  • Preheat oven to 180°C. Line baking tray with baking paper. Prick the centre of the sweet potatoes and place on tray. Bake for 1hr or until cooked and can be easily pierced by a fork.
  • Carefully slice sweet potatoes in half (recommend to use a knife and fork - they will be hot!). Scoop the flesh out into a bowl, leaving a thin layer of flesh (~1cm) around the skin to ensure the sweet potatoes will stand by themselves.
  • Bake skins for a further 10-15 minutes.
  • Mash remaining sweet potato flesh.
  • While the skins bake, sauté carrot, zucchini, beans and corn in a pan with oil and spices, season to taste. Stir through canned tomatoes and mashed sweet potato flesh. Simmer until combined.
  • Remove skins from oven. Divide bean mixture evenly between the sweet potatoes.
  • Top with cheese, a dollop of yoghurt and garnish with coriander leaves.

*Vegan and Dairy-free Alternatives: Replace cheese and yoghurt with dairy-free cheese and a dollop of hummus.