Sweet Mexican Potatoes

Mexican style stuffed sweet potatoes

Rubbed with olive oil, maple & salt. 

Cook 45 min - Prep 20 min

Ingredients:

Chilli sin carne

• 2 onion

• 4 garlic cloves

• 6cm ginger

• 3 capsicum (3 colours) 

• 2 fresh chillies

• big handful fresh coriander

• 4 tsp cumin

• 3 tsp dried coriander 

• 900g passata

• 6 tins red kidney beans

• 200g water

• salt & pepper

• cornflour to thicken
  

Salsa 

• 6 tomatoes, diced

• 1 ½  continental cucumber, diced

• 4 spring onions, chopped

• 2 big handfuls cilantro, chopped  

• Olive oil

• 1 Lime, juiced

• Salt and pepper

Corn

• 5 corn cobs
  

Coleslaw

• 1 Cabbage, sliced

• 6 Carrots, grated

• 4 Spring onions, chopped

• Olive oil

• 1 Lemon, juiced

• Salt and pepper

Instructions:

• Preheat oven to 180C

• Cut sweet potatoes in half

• Place potatoes skin up on a tray

• Rub with olive oil, maple syrup and salt

• Cook for 60 minutes at 180C until tender

While the sweet potatoes are baking prepare the Chile sin carne:

• Dice the onions, garlic, capsicum and chilies

• Cook the diced veggies on a medium heat

• After the veggies are halfway cooked add in the red beans and water

• Season with ginger, cumin, coriander, passata, salt and pepper

• Add cornflower to thicken the Chile sin carne

Cook corn cobs while the sweet potatoes are in the oven:

• Boil the corn cobs for 3-5 minutes

• Rub on butter, salt and pepper

Prepare the salsa by:

• Dicing tomatoes, cucumber, spring onions and cilantro

• Cover the diced veggies with olive oil, lime juice, salt and pepper

Make the coleslaw to put on top:

• Grate cabbage and carrot

• Finely chop spring onion

• Finish with oil, lemon juice, salt and pepper

This is a staple dish for my Energy Healer Practitioner Training Retreat. It is full of flavour, full of veggies and super colourful, which makes it an excellent dish for Chakra Balancing.