Loaded sweet potatoes with feta, corn and black beans
Ever done the walk of shame from the kitchen to your bedroom after smashing back a block of cheese? Girl, you’re not alone. According to research from Dairy Australia, seven out of 10 Aussies are feeling the guilt when it comes to noshing on cheese, but here’s the thing: nine in 10 of us aren’t eating enough of the stuff.
Apparently women should be eating between two and four serves of dairy a day, but a lot of us missing out. To help enable your cheese addiction – err, we mean, meet your recommended daily dairy intake – here’s a guilt-free, cheese-filled recipe for loaded sweet potatoes from The Nude Nutritionist, Lyndi Cohen. #noregrets
PREP TIME 10 mins
COOK TIME 1 hour
2 large sweet potatoes, washed, skin on
1 tsp sea salt flakes
200g drained canned black beans, rinsed
200g drained canned sweet corn, rinsed
100g feta cheese, crumbed
1 tbs hot sauce
1/4 cup roughly chopped flat leaf parsley or coriander
100g green beans, trimmed and sliced into 2.5cm pieces
1 garlic clove, minced
1 tsp peeled and minced fresh root ginger
Salt and pepper
1. Preheat the oven to 200°C. Slice sweet potatoes in half length-ways. Place on a lined baking tray and sprinkle with salt. Bake for 45 minutes until tender.
2. Remove potatoes from oven and top with black beans, sweet corn and feta. Return to oven and bake for further 15 minutes.
3. Once the feta has lightly browned, remove from oven. Finish with a splash of your favourite hot sauce and fresh parsley.
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