Baked sweet potatoes from the oven with a filling of vegetarian mincemeat, tomatoes and corn.
Preheat the oven to 220 degrees. Wash the sweet potatoes well and pat dry. Poke holes in it with a fork. Drizzle them in a bowl with a little oil and some salt and pepper and toss together. Spread them on a baking tray lined with baking paper and put them in the oven for about 40 minutes. Put the vegetarian mincemeat in a pan and fry for a few minutes. If you use vegetarian mincemeat that is already cooked/baked, you can skip this. Spoon the taco seasoning through the meat. Cut the cherry tomatoes into quarters.
Remove the sweet potatoes from the oven and check with a skewer or knife if they are cooked through and soft. Cut them just not completely open and divide the minced meat mixture over it together with some corn and cheese. Put them in the oven for another 10 minutes. Cut the avocado into pieces. Mix the sour cream with a small splash of water to make it thinner. Remove the stuffed sweet potatoes from the oven and divide the tomatoes, avocado and onion over them and optionally a slice of jalapeño pepper. If it doesn’t all fit, you can also serve some of the vegetables separately. Draw stripes with the sour cream over the potatoes and serve immediately.
Source: Leukerecepten by leukerecepten-nl.
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