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baked sweet potato with chili beans, guacamole & cashew sour cream
Photography by carolina de riva

baked sweet potato with chili beans, guacamole & cashew sour cream

Adam GuthrieRecipe by adam guthrie
| Appetizers Entrees | Serves 4

Prep. Time: 10 min. | Cooking Time: 30 min.



 

Preheat the oven to 220C

Wash 4 sweet potatoes, cut them in half lengthways. Prick them all over with a fork.
Place them into the oven and cook for 30 minutes.

Meanwhile finely dice 1 onion. Crush 2 garlic cloves. Finely dice 1 celery stalk.
Finely chop 1 small red chili (optional). Roughly chop 1 handful fresh coriander.

Pure 8 tomatoes in a blender.

Heat a large saucepan on a high heat. Add ½ cup of water. Add the onion, garlic,
chili and celery, saute until the water has evaporated. Add 1 tsp cumin powder and
1 tsp coriander powder. Stir until the spices are fragrant. Add the puree tomatoes
and stir well. Add 2 cups of cooked kidney beans. Mash with a potato masher.
Reduce the heat and cook a few minutes until the mixture is thick but still a bit
saucy.

Add the juice of lemon.

Season to taste with salt and pepper. Stir well and remove from the heat.

Mash the avocado.

To Serve

Place 2 sweet potato halves on a plate. Top with a cup of bean mixture. Spoon
over some cashew cream. Top with mashed avocado. Sprinkle with fresh chopped
coriander.

INGREDIENTS
  • 4 Sweet potatoes 
  • 1 Onion, diced.
  • 2 Garlic cloves
  • 1 Celery stalk
  • 1 Small chilli (optional)
  • 8 Tomatoes 
  • 1 Handful fresh coriander 
  • ½ Cup water
  • 1 Tsp coriander powder
  • 1 Tsp cumin powder
  • 3 Cups cooked red kidney 
  • beans
  • 1 Lemon
  • 1 Avocado
  • 1 Cup cashew cream
  • Salt and pepper to taste


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