This colourful, Tex-Mex-inspired sweet potato is a real savour! Puffed and stuffed with a fresh bean salsa, spicy guacamole, pieces of mango and crispy Chili Cheese Nuggets. Topped off with a spoonful of sour cream and fresh coriander, this is a surprisingly veggie comfort food that is ideal as a main course or shared dining topper.
Preheat the oven to 200°C. Prick the sweet potatoes all around with a fork, place them on a baking tray and roast for about 40-50 minutes until soft and puffy.
Meanwhile, prepare the bean salsa by mixing the black beans with tomato, red onion, mango, lime juice and coriander. Season to taste with salt and pepper.
For guacamole, mash avocado with lime juice and a pinch of garlic powder and season with salt and pepper.
Then bake the Chili Cheese Nuggets in the oven, airfryer or deep fryer. The correct baking times are indicated on the packaging.
Slice open the cooked sweet potatoes lengthwise and push them apart a little to make room for the filling. Spoon in some guacamole first, followed by a generous portion of the salsa. Top with three warm Chili Cheese Nuggets per potato and finish with a dab of sour cream and fresh coriander. Serve immediately - warm, colourful and deliciously creamy with a crunchy bite!