Chocolate & Coconut
Birthday Cake
Chocolate & Coconut
Birthday Cake
Ingredients
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5 sweet potatoes
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1 can red kidney beans, rinsed and drained
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½ cup frozen corn
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1 onion chopped
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1 ripe avocado diced
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3 tbsp chopped parsley
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1 tbsp olive oil
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½ tsp cumin
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½ tsp paprika
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Salt and pepper
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Sour cream (find the recipe here: https://www.fooditupblog.com/savory-pancakes-with-cashew-sourcr )
Method
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Preheat oven to 180°C
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Wash the sweet potatoes and poke them with a fork in several places.
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Place them on a tray lined with parchment paper and bake for about one hour or until tender (baking time depends on the size of the potato).
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In the meantime, heat 1 tbsp olive oil in a frying pan. Add the onion and cook for 2-3 minutes. Add the beans, corn and some water (about 1/2 cup), salt, pepper, cumin, paprika and cook until liquid is evaporated. Set aside.
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When sweet potatoes are cooked, remove from the oven and let cool for 10-15 minutes.
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To serve, cut the sweet potatoes in half lengthwise and using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top with the diced avocado, chopped parsley and sour cream.