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Main course · Mexican

Esquites-Stuffed Baked Sweet Potatoes (Vegan)

55 min Serves 4 ~319 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeKid-friendlyVeganVegetarian

Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.

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Ingredients

  • 4 sweet potato
  • 2 sweetcorn cobs
  • 0.5 red onion
  • 1 fresh green chillies
  • 1 lime
  • 15 g fresh coriander
  • 2 tbsp olive oil

Nutrition (per serving)

Calories
319 kcal
Protein
6.2 g
Carbohydrate
49.3 g
of which sugars
15 g
Fat
8.2 g
of which saturates
1.3 g
Fibre
8.4 g
Salt
0.29 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Heat the oven to 200C (180C fan, gas 6) and bake the sweet potatoes for 45 minutes until tender.

  2. 2

    Cut the kernels from the sweetcorn cobs and fry in the olive oil for 8 minutes until lightly charred.

  3. 3

    Toss the sweetcorn with the finely chopped red onion and fresh green chillies.

  4. 4

    Split open the baked sweet potatoes and fill with the sweetcorn mixture.

  5. 5

    Scatter with fresh coriander and finish with a squeeze of lime.

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