Mexican sweet potato – serves 2

Specialised: Gluten Free, Diabetic Friendly.

This is a real comfort food winner


  • 2 small – medium sweet potatos
  • 1 large ripe avo
  • 2 tbsp. plain low fat cream cheese
  • 2 tbsp. lemon juice
  • Zest of half a lemon
  • 1 small bunch fresh coriander
  • ½ round feta
  • 1 small onion
  • ½ – ¾ of a tin cannelloni beans
  • 1 large handful mushrooms, sliced
  • ½ tin chopped tomatoes
  • 1 garlic clove
  • ½ – 1 chili (depending on it’s strength)



  1. Wrap your sweet potatoes in foil and pop them into an oven at 200 degrees.
  2. While your potatoes cook: Dice the onion and garlic and fry in a pan until soft.
  3. Add the mushrooms and cannelloni beans.
  4. Stir in the diced tomatoes and chili and simmer on a low heat. Season with salt and pepper.
  5. For the guacamole: mash your ripe avo together with the cream cheese, lemon juice and lemon zest.
  6. Once the sweet potatoes are cooked, move from the oven and make a slit length ways. Push on the sides of the potato to open up this slit.
  7. Stuff your potato with your bean mixture and top with a generous dollop of guacamole. Finish with some fresh coriander and a sprinkle of feta cheese.
  8. Enjoy!!!


Munchwize Registered Dietitians East London are based in Claremont. Contact us here