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Sweet Potato Mexican Jacked 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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