Adobo Sweet Potato

Baked Sweet Potatoes are loaded up with healthy veggies and infused with Mexican flavours, served over Adobo Sauce. A perfect meatless dinner or side dish to flamed grilled steak.

Serves 4

Effort: Easy/ Moderate

Prep: 20mins

Cook: 1hour

Ingredients

Adobo sauce

• 1 Onion, diced

• 4 Garlic cloves, minced

• 2 Tbsp The Spice People Adobo seasoning

• 2 Tsp cinnamon

• 200ml Passata

• 2 Cup chicken stock

• 1 Tsp paprika

• 2 Tbsp apple cider vinegar (or juice of 1 lime)

Sweet Potato

• 4 Sweet potatoes, similar in size ( 3–4 inches in diameter, 6 inches long)

• 1–2 Tbsp olive oil, more for brushing.

• 1/2 Red onion, diced

• 1 Capsicum, diced small

• 1 Small zucchini, diced small

• 4 Garlic cloves, roughly chopped

• 1/2 Tsp salt, more to taste

• 1 Cup corn

• 1 Tbsp Adobo seasoning

• 1 Cup parmesan

• Coriander & spring onion to serve.

Method

Adobo Sauce

1. Sweat onion and garlic until soft and translucent.

2. Add Adobo seasoning, cinnamon & paprika and cook until fragrant.

3. Add passata, stock & cider vinegar and combine. Reduce heat and simmer until thickened.

Sweet Potato

1. Preheat the oven to 180c fan/ 200c.

2. Bake the Sweet Potatoes: Wash, dry, and poke holes into the sweet potatoes using a fork. Place on a lined baking tray and bake on the middle rack until tender in the centre when you pierce with a fork. Depending on size this may take anywhere from 60-90 minutes. Check at 50.

3. Make the filling: In a large frying pan over medium-high heat, sauté the onion in 1-2 tbsp olive oil for 2-3 minutes. Lower heat to medium and add the capsicum, zucchini, garlic, and salt and sauté until everything is tender- about 7-8 minutes. Add the corn, cook 2-3 minutes, and set aside.

4. When the sweet potatoes are tender and cool enough to handle, using a knife, split lengthwise, careful to not go all the way through. Push the two pointy ends together revealing the fleshy insides. Using a spoon, scoop out about a half of a cup, out of each sweet potato and place this in a mixing bowl. Add the cooked veggies and mix. Add the spice mix and the cheese. Season & taste. If you like a kick of heat add some diced jalapenos at this point.

5. Spoon the filling back into the sweet potatoes, mounding them up a bit. Brush skins with a little olive oil.

6. In a baking dish cover the bottom with the adobo sauce and then place the filled potatoes on top. Bake in the oven for 20-25 mins until they are completely heated through. If you prepare these ahead of time and cook from the fridge they will need longer!

   Garnish with coriander & diced spring onions before serving.

Hints & tips

This recipe is adaptable, feel free to use up old veggies instead of the ones listed above.

If you are making it a meatless dinner and want extra protein add a can of black or kidney beans to the mix. Adjust the spices by adding a little extra to get a flavoursome dish.

Use a alternative cheese - sharp aged cheddar, Mexican blend, Gruyère or Manchego (if you can find it)

If you prepare this dish ahead of time, add an extra 10mins to the cooking time & bake covered for the first 15mins as not to dry out the Adobo sauce.