RECIPE

Mexican Sweet Potato Boats

SERVES: 2

PREP TIME: 15 MINUTES

COOKING TIME: 40-45 MINUTES

One of my all-time favourites. Switch up your weekly nachos or tacos with this healthier, more balanced option, sweet potatoes loaded with Mexican spiced filling and topped with guacamole.

You can use shredded chicken and black beans, beef mince, slow cooked beef, or even a simple black bean chilli. It’s super versatile and always satisfying.

Ingredients

  • 2 small to medium sweet potatoes (or 1 large, halved)
  • 1 brown onion, diced
  • 2 tbsp Maple Co’s Mexicana Sol spice blend
  • 3 fresh tomatoes, diced (or 1 can chopped tomatoes)
  • Optional filling:
  • 1 cup shredded cooked chicken + ½ cup black beans
  • OR 1 cup cooked black beans
  • OR beef mince. 
  • Or slow cooked beef. 
  • Olive oil
  • Sea salt, to taste

For the guacamole:

  • 1 ripe avocado
  • Juice of 1 lime
  • 1 tbsp chopped coriander
  • 1 tbsp finely diced red onion
  • ½ tomato, finely diced
  • Sea salt and cracked black pepper, to taste

Method

  1. Roast the sweet potatoes: Preheat oven to 200°C. Scrub the sweet potatoes, pierce with a fork, and roast whole for 40–50 minutes, or until soft and caramelised.
  2. While the potatoes cook, heat olive oil in a pan. Add the onion and garlic, and sauté until soft.
  3. Add Mexicana Sol spice blend and stir through to coat the onion.
  4. Add the tomatoes and cook down into a chunky sauce (5–10 mins). Stir in your chosen filling—shredded chicken and black beans, beef mince, or bean chilli—and cook until heated through and well combined.
  5. Once the sweet potatoes are cooked, slice them open and fluff the inside slightly with a fork.
  6. Spoon in your warm Mexican filling and top with guacamole, herbs, and extras.

For the guacamole:

  1. Scoop the avocado into a bowl and mash to your desired texture—smooth or chunky.
  2. Add lime juice, coriander, red onion, and tomato. Mix to combine.
  3. Season with salt and pepper to taste. Adjust lime if needed.
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Mexicana Sol Spice

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