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Cheesy Mexican Style Stuffed Sweet Potato

Cheesy Mexican Style Stuffed Sweet Potato

with Zesty Soured Cream and Baby Plum Tomato Salad

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Our Cheesy Mexican Style Stuffed Sweet Potato is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:Under 650 caloriesVeggie
Allergens:Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Sweet Potato

150 grams

Closed Cup Mushrooms

1 unit(s)

Garlic Clove

150 grams

Sweetcorn

½ unit(s)

Lime

1 sachet

Mexican Style Spice Mix

125 grams

Baby Plum Tomatoes

75 grams

Soured Cream

(ContainsMilk)

½ unit(s)

Green Chilli

60 grams

Mature Cheddar Cheese

(ContainsMilk)

40 grams

Rocket

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2266 kJ
Energy (kcal)542 kcal
Fat19.7 g
of which saturates11.5 g
Carbohydrate71.9 g
of which sugars23.7 g
Protein15.7 g
Salt1.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Garlic Press
Sieve
Frying Pan
Zester
Bowl
Grater
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C.
Halve the sweet potatoes lengthways, then pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil into the potatoes, then lay them cut-side up on the baking tray.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.

2

Meanwhile, peel and grate the garlic (or use a garlic press). Drain the sweetcorn in a sieve. Thinly slice the mushrooms.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the sliced mushrooms and sweetcorn and stir-fry until golden, 3-4 mins.
Meanwhile, zest and halve the lime.

3

Stir the garlic and the Mexican style spice mix into the veg and stir-fry for 1 min more.
Squeeze in a little lime juice, then season with salt and pepper. Stir to combine, then transfer the veg to a medium bowl and set aside.

4

Halve the baby plum tomatoes and pop them into a medium bowl. Add a drizzle of olive oil, a squeeze of lime and season with salt and pepper. Mix together, then set aside.
In a small bowl, mix together the soured cream and lime zest, then set the zesty soured cream aside.
Thinly slice the chilli. Grate the Cheddar.

5

Once the potatoes are cooked, gently scoop out the flesh (careful - it will be hot) and pop it into the bowl with the veg. Add two thirds of the cheese and mix together well.
Taste and add more salt, pepper and lime juice if needed, then spoon the mixture back into the potato skins. Top with the remaining cheese and pop back onto the baking tray.
Bake on the middle shelf of your oven until the cheese has melted and the filling is piping hot, 3-4 mins.

6

Just before serving, add the rocket to the bowl with the tomatoes and toss together. Cut any remaining lime into wedges.
Plate up the stuffed sweet potatoes topped with a dollop of zesty soured cream and sprinkled with the sliced chilli (add less if you don't like heat).
Serve the baby plum salad and lime wedges alongside. Enjoy!