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.
Mexican ‘Taco Style’ Stuffed Sweet Potato
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 Garden Gourmet Sensational Mince 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 mince with the diced tomatoes. Heat well and let it cool down.
Break open the sweet 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.