Recipe: Alkaline Mexican Stuffed Sweet Potatoes

alkaline mexican sweet potato recipe

New Alkaline Recipe: Mexican Stuffed Sweet Potatoes

This is a cracker for the weekend – makes a perfect Saturday teatime (I think that’s a very English thing), but also a brilliant recipe to take to a casual gathering, picnic, BBQ, etc.

It is filling, easy, delicious, healthy, and alkaline (of course!)

The black beans are a great addition. They are such a unique nutritional powerhouse, as an amazing source of fibre, zinc, potassium, manganese and more. The fiber in black beans is also largely what is known as resistant starch. This means, that even though black beans are reasonably high in net carbs (total carbs minus fiber) because most of this fiber is resistant starch, this means it is not broken down in the upper digestive tract (it resists it!) and so black beans do not raise insulin.

And when they do actually reach the large intestine, they get broken down by bacteria and provides an extra fuel supply for the cells inside our large intestine of super-important short-chain fatty acids – leading to a reduced risk of colorectal cancer.

Black beans (I could talk all day about these little beauties) are also a fantastic source of a range of really interesting antioxidants.

Myricetin, quercetin, and kaempferol plus the acids hydroxycinnamic acid, ferulic acid, sinapic acid, and chlorogenic acid mean that black beans are fantastic for brain health, fighting cancer, and fighting cardiovascular disease.

They also provide a great source of protein too.

alkaline recipe: sweet potatoes mexican style

Mexican Sweet Potato Recipe

Serves 2

Ingredients

4 small sweet potatoes
1 tbsp coconut oil
1 large brown onion, finely sliced
1 clove garlic, minced
1 tsp ground cumin
1 tsp paprika
1/2 tsp dried oregano
1/4 tsp ground coriander
1 x 400 g can black beans, drained
1 cup sweet cherry tomatoes
1/2 small red onion
Himalayan salt and black pepper
2 avocados, mashed
Juice of 2 limes
Optional: Fresh coriander and sliced chili to serve
Also optional: my Cashew Dressing to drizzle over

Instructions

1) Pre-heat fan-forced oven to 180โ€™C. and while it is heating, start on the potatoes by washing, drying, coating with a little coconut oil, and then baking in the oven for around 30 minutes.

2) Next move on to the filling and toppings. Heat coconut oil in a pan and gently saute the onions, garlic, and spices. After 3-4 minutes add the black beans, and saute for 2-3 more minutes. Set this aside.

3) Next make the guacamole by mashing and mixing the avocado, 1/4 red onion, lime, cumin, and salt.

4) Now make the salsa by combining the cherry tomatoes (halved), 1/4 red onion, lime, and salt & pepper.

5) Once sweet potatoes are cooked through cut lengthways to create an opening and spoon filling into each sweet potato and top with salsa and guac. Finish off with some fresh coriander (cilantro).

ENJOY!
Ross

Ask Me a Question or Leave a Comment Here - I'd Love to Hear from You

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  1. Louanne Kelley Reply

    I love your recipes! Thankyou for posting them! ๐Ÿ’๐Ÿ˜Š

  2. Rhonda Morrison Reply

    This was so good! We absolutely loved them. These will become a regular in our house.

  3. Widad Reply

    Thank you ….. sounds delicious…will try them for dinner tonight๐Ÿ‘

  4. jeanette Reply

    Hi Ross, what foods or supplements can get rid of multiple cysts in the pancreas, also adrenal nodules? thanks.

  5. Louanne Kelley Reply

    I love your recipes. They are very healthy and easy to make. Thankyou for being such a blessing.

  6. SUSIE SHEPPARD Reply

    Hi Ross,
    I really enjoyed the webinar this morning. Thankyou. I am interested in joining the ABC also.
    Can you tell me what would be the best substitute for coconut oil/cream for me as my cardiologist has advised me to not eat these. I have a genetically raised Cholesterol and have been on medication for about the past 15 years. I have even had my fractions done with a blood test and need to stay on medication so I just need to watch the saturated fats from coconut.
    I am in my mid 50s and enjoy researching about food and science. I am fit and active and enjoy food!!!
    Also I have stopped drinking cows milk/yoghurt and am having ALMOND MILK fortified with calcium.
    I did try coconut yoghurt and found it unappealing. I need to watch my bone density so need to get the calcium in. Is it ok to have 1-2 glasses of almond milk/day. I enjoy porridge with it in the morn.
    Do you have any other suggestions for yogurt or calcium. I eat sardines, salmon, spinach etc.
    What is a good amount of almonds to have each day also.
    Thanks again for the webinar this morning.
    Warm regards,
    Susie. ๐Ÿ™‚

  7. Matthew Reply

    Hi Ross, please tell me what temperature for a regular oven rather than a fan-forced (convection?) oven. TY, Matthew

    • ross Reply

      Usually 20 degrees lower ๐Ÿ™‚

  8. Sue Reply

    I see jalapeno peppers in the picture, are they alkaline forming in relation to this recipe?

    • ross Reply

      Alkaline enough ๐Ÿ™‚ They are pickled which is not super-alkaline of course, but in the context of the recipe they’re just fine – or you can use fresh.

  9. susan Reply

    Can’t wait to try this, it has great spices in it as well as the other ingredients. Trying to get as many herbs and spices in as they are so good for you. Thanks, Susan

    • ross Reply

      Absolutely!

  10. Pixie MacLeod-Hodgson Reply

    Hi Ross
    Does Cacao butter have an Alkaline or acidic effect on the body please?
    Love and peace
    Pixie x

    • ross Reply

      Depends what is in the recipe with it.

      • Janet Evans Reply

        Ross, do I scoop out the red potato you havenโ€™t said if we should?

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