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Sweet Potato Mexican Jacket Potatoes

Preparation time:20 mins prep + 1 hour cooking time + 10 mins assembly
Serves: 4

This is a go dinner in our house because we usually have most of the ingredients sitting in our fridge. Easy, simple, delicious and a healthy dinner to spin up any night of the week. You can roast the pots, keep them in the fridge and just fill with whatever vegetables and/or beans you have. We love ours with Stone Age Staples Bites because it adds a bit of extra nutty crunch.


4 medium sweet potatoes (washed and scrubbed)
1 red onion
2 cans of diced tomatos
1 can black beans (rinsed)
1 tbsp cumin
1 tbsp chilli flakes
1 tbsp balsamic vinegar
1 packet of Stone Age Staples Bites
4 handfuls of baby spinach
1 avocado
1 lime (juiced)
2 handful of red cabbage
1 cup of corn kernels (cooked)

Sweet Potato Mexican Jacked Potatoes!


To roast the sweet potatoes:

  1. Preheat oven to 220 degrees
  2. Place sweet potatoes on a large baking tray
  3. Put baking tray in the oven and roast for 1 hours until soft

To make the bean salsa:

  1. Add a tbsp of olive oil and heat in a medium pan
  2. Add the onion and cook until translucent
  3. Add the tinned tomatoes, beans and balsamic vinegar
  4. Simmer with the lid off for 10 minutes until sauce thickens

To assemble:
1. Slice sweet potato in half and fluff the the inside up with a fork
2. Add all remaining ingredients into the sweet potatoes

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