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🍽️ Mexican-style stuffed sweet potato from the air fryer

485 kcal · 30 min · 4 servings

Ingredients

• 2 medium sweet potatoes
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 red onion
• 400 g kidney beans (rinsed)
• 3 tbsp BBQ sauce (to taste, e.g. smoky or spicy)
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• ½ tsp cumin
• 1 handful baby spinach
• juice of one lime
• 1 large jalapeño (sliced into thin rings)
• grated cheddar (to taste)
• a little sour cream

Instructions

1. 1. Wash the sweet potatoes thoroughly and dry them.
2. 2. Rub the sweet potatoes with olive oil and sea salt.
3. 3. Preheat the air fryer to 180 °C.
4. 4. Place the sweet potatoes in the air fryer.
5. 5. Cook the sweet potatoes at 180 °C for 20 minutes.
6. 6. Turn the sweet potatoes once after half the time.
7. 7. Continue cooking at 180 °C for another 20 minutes.
8. 8. Finely chop the onions.
9. 9. Heat the chopped onions, kidney beans, BBQ sauce, salt, pepper, garlic powder, and cumin in a pan.
10. 10. Add the baby spinach and lime juice to the pan.
11. 11. Let the filling wilt briefly.
12. 12. Let the sweet potatoes cool down slightly after cooking.
13. 13. Cut the sweet potatoes lengthwise.
14. 14. Squeeze the sweet potatoes slightly open.
15. 15. Place the hot filling into the sweet potatoes.
16. 16. Top the sweet potatoes with jalapeños, cheddar, and a dollop of sour cream.
17. 17. Serve the sweet potatoes immediately.

Nutrition per serving

• kcal: 485
• Protein: 19 g · Fett/Fat: 16 g · Carbs: 68 g