Baked Sweet Potato

This recipe of baked potato is a perfect vegetarian treat, lightly cooked with a stuffing of tangy tomato sauce with a blend of beans and corn. What brings the dish together is the final layer

  • DIFFICULTY Medium
  • COOKING TIME 1 hour or more
  • CUISINE Mexican
  • A RECIPE FROM PUCK

Main Ingredients

  • 100 Grams (gm) PUCK Shredded Mozzarella Cheese
  • 4-5 Sweet Potatoes, Medium
  • 1 Cup Tomato Puree

Secondary Ingredients

  • Lurpak Cooking Mist, For baking

Instructions

Step

1
Pre-heat the oven to 180 °C. Half the sweet potatoes, spray the cooking mist and bake in the oven for 45 minutes till soft.

Step

2
In a sautéing pan, heat the olive oil and lightly brown the chopped onions and garlic. Add the chopped tomatoes and vegetable stock and allow to cook for 5 to 10 minutes.

Step

3
Drain and rinse the canned beans and corn. Once the sauce starts to bubble, add in the chopped green capsicum, beans, corn, lemon juice, and paprika. Cook for another 10 minutes and season with salt and pepper.

Comments

No comments found

Add your comment

Submit