Salsa and guacamole stuffed sweetpotatoes - North Carolina Sweet Potatoes

Salsa and guacamole stuffed sweetpotatoes

Ingredients for 4 portions

Sweetpotatoes
4 Sweetpotatoes
400g Black Beans can, drained and rinsed
200g Sweetcorn
1 chopped spring onion
1 lime sliced into four wedges
Homemade Salsa
4 tomatoes
½ red onion
20g coriander, divided into two portions
2 limes
Salt and Pepper to taste
Guacamole
2 Avocado
1/3 of the Homemade Salsa from above
¼ tsp Onion Powder
¼ tsp Garlic Powder

Directions

Directions: 

The sweetpotatoes 

  1. Clean the sweetpotatoes to prepare them for cooking.
  2. Preheat air fryer to 160°c.
  3. Pierce the sweetpotatoes with a knife or fork in several different places. 
  4. Place the sweetpotatoes in the air fryer and bake them for approximately 45 minutes, or until soft throughout. While the sweetpotatoes are baking, prepare the salsa and guacamole. 

The salsa 

  1. Dice the tomatoes and red onion and transfer to a medium bowl, then chop the coriander before adding 1/2 of the coriander to the bowl with the tomatoes. Set the remaining coriander aside for later. 
  2. Squeeze the lime juice into the bowl and season with salt and pepper before mixing thoroughly until everything is combined. Set the mix aside. 

The guacamole 

Scoop the avocado flesh into a separate medium bowl. Mash well, then add onion powder, garlic powder and ⅓ of the homemade salsa. Season with salt and pepper and mix well before setting aside. 

Layering the ingredients 

  1. In a separate bowl, add the corn, black beans and ½ of the remaining salsa mixture, and season with salt and pepper. Combine the ingredients well and set aside.
  2. Remove sweetpotatoes from the air fryer and let them sit until just cool enough to handle. Slice the sweetpotatoes in half lengthwise, remove the flesh from each sweetpotato and mash with a fork. Once mashed, mix in the corn, black beans and salsa mixture and stuff the baked sweetpotato skins with the mix, followed by salsa, then guacamole.  
  3. Garnish with the spring onions and remaining coriander and serve with a lime wedge. 

Preparation time: 30 minutes

Cooking time: 45 minutes