MEXICAN STUFFED SWEET POTATOES WITH KIKI & THE QUADS

My good friends Nat and Kahn have a beautiful big family of 4 quadruplets and 1 gorgeous 4 year old. Never has it been more important for their meals to be time, cost, taste and health effective, when feeding a family of 7! I often do recipe trials, so offered to help them out by cooking them some of the trials I would have otherwise just done myself at home. It’s a win win because I have 7 judges of various ages to critique my food and I also get to spend time with these beautiful people - true soul food.

When we shared this on Instagram, we had a lot of people asking for the recipe, so now recipe trials not only benefit us, but you too when we will share our weekly cook ups with you, so you can recreate some healthy goodness with your families at home.

These Mexican stuffed sweet potatoes were delicious and when cooked in bulk make a perfect go to lunch or dinner meal. I cooked 1 potato per person, so if feeding your family, adapt the recipe to suit and I always suggest adding in a couple of extra potatoes for your meal prep. The mince is a big 1kg batch, and you don’t need a lot to stuff the potatoes, so you can also save this for leftovers and it will freeze well too so you have an easy go to dinner to pull out at anytime. This is always how I cook - my Nanna used to say if you’re going to make a mess in the kitchen, do a good job of it! I 100% agree. Cooking in bulk saves SO much time later in the week and it isn’t any harder.

See the recipe below here. Don’t be overwhelmed by the ingredients list - most of this is the spices to create your beautiful Mexican flavour. Give it a go and I would love to hear your feedback:)

Mexican Stuffed Sweet Potatoes

INGREDIENTS

  • 5 Small sweet potatoes skin still on and thoroughly washed and dried

  • 2 Tbsp. Olive Oil for cooking (I didn’t measure the oil used for rubbing the sweet potatoes. I drizzled a little over each one and rubbed into the skin. The 2 Tbsp is for your Mexican mince)

  • 1 tsp grass fed organic butter per potato (this is to be used once potatoes have been cooked and you are slicing down the middle to add stuffing - see method)

  • 4 Tbsp. Teriyaki Coconut aminos or Tamari. I used @niulife coconut aminos because that’s my favourite:)

  • 1/2 cup bone broth (I used @gevityrx bone broth - the absolute best!) or water

  • 1 kg lean beef mince

  • 1 large red onion finely diced

  • 1 cup mixed corn and peas

  • 2 clove garlic finely grated or use minced garlic

  • 1 Tbsp. Cumin powder

  • 1 Tbsp. smoked paprika (for mince and extra for sprinkling on top of potato skins)

  • 1 Tbsp. Dried Oregano

  • 1 tsp Turmeric powder

  • 1 tsp chilli powder (can omit if sensitive to hot spices)

  • 1 tsp coriander powder (recipe works well without if you’re not a coriander fan)

  • 2 Tbsp. Tomato paste

  • Salt and pepper to desired tasting. I am quite liberal with the pepper and add approx. 1/2 tsp Himalayan salt

  • A dollop of sour cream or Greek yoghurt (or coconut yoghurt for dairy free option)

  • A dollop of fresh salsa per potato for serving (I used Bunbury Farmers Market salsa which is free of any nasties, look for a good additive and preservative free brand or make your own)

  • Grated cheese to sprinkle on top (approx. 1/2 cup per potato - omit for dairy free)

  • Finely chopped fresh coriander to sprinkle on the top of finished potatoes (see pictured)

GUACAMOLE

  • 2 large avocadoes

  • 1/2 punnet cherry tomatoes

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 Tbsp. Coconut Aminos or Tamari

  • Juice of half a lime

  • Salt and pepper to taste

METHOD

  1. Preheat oven to 180 degrees Celsius and line 2 baking trays with baking paper.

  2. Using a fork. prick potatoes all over.

  3. Drizzle olive oil over each potato and massage into the skin. Sprinkle paprika and salt over each one before wrapping individually in alfoil. Place on the baking trays and into the oven for 60-70min (potatoes will need turning over at half way mark.

  4. While sweet potatoes are cooking start preparing your Mexican mince (Steps 4-9)

    MEXICAN MINCE

  5. Add olive oil to a large skillet pan on medium heat. Add diced onion, coconut aminos and garlic and saute for 2-3 min.

  6. Add all remaining spices, salt and pepper, tomato paste and broth or water. Stir and combine to make a thick paste like sauce before adding beef mince.

  7. Add beef mince and break up with a wooden spoon. Mix in well with flavours, reduce heat, partially cover and allow to simmer for 15-20 minutes, stirring occasionally.

  8. Check your potatoes and make sure you have flipped them at about the 30 minute mark.

  9. While the mince Is cooking, prepare your guacamole (steps 10-11)

    GUACAMOLE

  10. Cut avocadoes in half, remove the seed and add avocado to a large mixing bowl. Mash the flesh with a fork to guacamole consistency you like - I like it still a little chunky

  11. Add tomatoes, garlic and onion powder, coconut aminos, lime juice, salt and pepper. Mix well to combine flavours. Cover and set aside in the fridge until ready for serving.

    FINAL STEPS

  12. Uncover mince and add peas and corn. Mix in well. Add a little more broth if needed and cook for final 5 min. Taste and add salt and pepper as needed. Turn the heat off and cover until ready to stuff potatoes.

  13. Remove potatoes from oven. Carefully unwrap and check that they are cooked through by poking with a fork. Flesh should feel soft. If not soft, return to oven for a bit longer. This will be very dependent on the size of the potatoes you have used.

  14. Once potatoes are cooked, allow to cool for 5 min before using a set of tongs and a sharp knife to hold the potato as you cut a small slit down the middle. Using a fork scoop some of the flesh out and place into a bowl (this can be used for another dish as a side of sweet potato mash!).

  15. Add tsp of butter to the centre of each before spooning mince mixture into the middle. Sprinkle with cheese and return to the oven just long enough for cheese to melt (approx. 2-3 min).

  16. Place each potato onto a plate and add desired toppings. We added a dollop of sour cream, salsa, homemade guacamole and a sprinkle of fresh coriander. Use the leftovers to prep tomorrows lunch or another dinner.

  17. You are ready to enjoy!

ADDITIONAL NOTES

  • Any leftover mince can be frozen for another meal.

  • The mince mixture also works well with lots of other veggies. I have added diced carrot, beans and bean sprouts as well and they taste great. Mince is a great way to hide a lot of nutrient dense foods, which is why I ALWAYS cook in Bone broth - a nutrient powerhouse!

  • Add a little salt, pepper, butter and bone broth to your sweet potato flesh and mash with a fork. This makes a delicious side to any main meal.

  • This can also work as a vegetarian dish by swapping the mince for 4 cans of mixed beans. I like black beans and red kidney beans best. The mixture will not need to be cooked as long if making this swap. You can also swap the bone broth for a vegetable broth.

I hope you enjoy this delicious family meal as much as we did!

Buen Provecho!

Xx

Danae Cornford