Mexican ‘Taco Style’ Stuffed Sweet Potato

4 servings Serving
1 H. 15 MIN Duration
Challenging Difficulty


1 pack Garden Gourmet Sensational Mince
4 large sweet potaoes
2 avocados
1 red onion
1 can of black beans
4 tbsp tomato cubes (can)
1 garlic clove
1 lime
Some olive oil
Some paprika powder
Some cumin powder
1 mango (for sauce)
1 red onion (for sauce)
1 jalapeno pepper (for sauce)
1 red pepper (for sauce)
Some cilantro (for sauce)
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Prepare the potatoes half or a whole day in advance. Preheat the oven to 200 ºC. Wrap each sweet potato with aluminum
foil. Place them in a oven tray and let them roast for about 45
minutes. Let them cool down.

Make the quacamole: peel and mash the avocados and mix in finely
chopped garlic and season with salt, pepper and plenty of lime juice.

Make the mango salsa: cut the flesh along the stone and cut into
very small cubes. Mix in finely chopped red onion and finely chopped jalapeno (seedless), red pepper (seedless) and coriander.

Peel and chop the onion. Fry the minced meat with the onion in a
frying pan in some oil and season with salt, paprika and cumin powder. Drain the black beans and add them to the minced meat with the diced tomatoes. Heat well and let it cool down

Break open the potatoes and fill them with the minced meat mixture.
Wrap them loosely with aluminum foil. Heat the stuffed potatoes on
the BBQ for about 15 minutes. Fold open and serve with
the guacamole and mango salsa. Garnish with coriander.

Nutritional Information
Typical values
Per Serving
616.6 Kilocalories
93.2 grams
19.8 grams
20.6 grams
The recipe is made with