Loaded Baked Sweet Potatoes
Prep Time
Cooking Mode
4 medium sweet potatoes
5 slices Compliments Peppercorn Salami (Deli Counter, approx. 45 g)
½ cup Fantino & Mondello Chorizo (approx. 130 g)
1 cup Compliments Balance Canned Black Beans, rinsed and drained
1 cup Compliments Balance Canned Sweet Corn, rinsed and drained
⅓ cup diced Sardo Fire Roasted Red Peppers
1 cup shredded Bothwell Red Hot Chili Pepper Monterey Jack (approx. 120 g)
2 or 3 green onions, thinly sliced
4 medium sweet potatoes
5 slices Compliments Peppercorn Salami (Deli Counter, approx. 45 g)
½ cup Fantino & Mondello Chorizo (approx. 130 g)
1 cup Compliments Balance Canned Black Beans, rinsed and drained
1 cup Compliments Balance Canned Sweet Corn, rinsed and drained
⅓ cup diced Sardo Fire Roasted Red Peppers
1 cup shredded Bothwell Red Hot Chili Pepper Monterey Jack (approx. 120 g)
2 or 3 green onions, thinly sliced
Directions
1Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Scrub and wash skins of sweet potatoes; pat dry. Prick skins with a fork in several places. Set on microwaveable dish. Microwave the sweet potatoes on HIGH 5 min.; turn over and microwave another 3 to 5 min., depending on size, until tender through the centre.
2Meanwhile, cut salami slices into quarters. Place salami and chorizo in frypan; cook over medium-high heat until lightly crispy, 3 to 4 min. Add the black beans, corn and roasted pepper to the frypan; cook, stirring occasionally, until the corn and beans are heated through, about 5 min. Remove frypan from heat.
3Place microwaved sweet potatoes on prepared baking sheet. Slice open each one lengthwise, but don’t cut the halves apart. Keeping the skin in one piece, open the sweet potato like a book. Gently squeeze the potato flesh to loosen it from the skin. Mash the flesh lightly with a fork, making a slight mound in the centre of each potato skin. Top each sweet potato with goats cheese crumbles and the pan-fried mixture. Sprinkle with the shredded Cheddar cheese.
4Bake until the Cheddar is melted, 10 to 12 min. Garnish with green onions to serve.
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