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Recipe - Mexican stuffed sweet potatoes

These Mexican-inspired potatoes are a yummy dish that's sure to satisfy.


Hans 98% Fat Free Short Cut Bacon - 4 slice(s), halved lengthways

Orange sweet potato (kumara) - 1000 g, (4 x 250g) scrubbed

Ground cumin - 1 ½ tsp

Fresh coriander - ½ cup(s), chopped

Green shallot(s)- 2 individual, thinly sliced

Fresh red chilli - 1 whole, finely chopped

Low fat cottage cheese - 115 g, (1/2 cup)

Extra light sour cream - ⅓ cup(s), (80g)

oil spray - 1 x 3 second spray(s)


Preheat oven to 200°C. Place sweet potatoes on a baking tray. Lightly spray with oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly.Cut 1cm, horizontally, off the tops of potatoes and discard. Holding 1 sweet potato with a tea towel, scoop flesh into a bowl, leaving a 1cm border. Repeat with remaining sweet potatoes. Mash sweet potato flesh with a fork. Season with salt and pepper. Stir in cumin, chopped coriander, shallot, chilli and cottage cheese. Spoon filling into potatoes. Return sweet potatoes to tray. Bake for 10-15 minutes or until heated through. Heat a chargrill pan over high heat. Cook bacon for 3-4 minutes or until browned. Serve sweet potatoes with bacon, sour cream and coriander leaves.

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