Sweet Potato Stacks
by Collette White | 23 July, 2019
Good Morning friends! I hope this finds you all well. As promised I have a few super easy and more budget friendly meals to share. We love these DIY Sweet Potato Stacks because they are super tasty, everyone gets to make their own exactly how they like, they are filling and also, they are wonderful when you have guests or you are feeding a crowd. There is no exact recipe, it’s simply a matter of cooking the sweet potato, preparing the ingredients and letting everyone make their own delicious dinner. I hope you love these as much as my family does.
Ingredients
1/2 sweet potato per person
tinned corn
tinned red kidney beans
tinned chickpeas
diced spanish onion
halved cherry tomatoes
mashed avocado with a pinch of salt
fresh coriander
sweet chilli sauce
sour cream **
feta **
** if not dairy free, alternatively you can use any cheese you may eat eg I use sheep or goat cheese as I can not have cows cheese
Method
Preheat oven to 170c.
Cut the sweet potato in half length ways (I allow for 1/2 sweet potato per person, it will depend on the size of them). Bake in preheated oven for 35-45 minutes or until the sweet potato inside is soft and cooked. Don’t over cook them or add oil as it will make them too crunchy.
Meanwhile prepare the remaining ingredients.
Remove from oven and use a sharp knife to place a few cuts through the middle of each sweet potato, being careful not to cut through the skin.
Top with ingredients of your choice.
Enjoy! It’s as easy as that!
