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4 medium sized sweet potatoes, washed
oil for brushing
1 small red onion, chopped
500 ml LANCEWOOD® Cheddar, grated
1 medium sized tomato, finely chopped
1 clove garlic, crushed
30 ml coriander, chopped
Juice of ½ a small lime
2.5 ml paprika or smoked paprika
Salt & freshly ground black pepper to taste
1 chilli, chopped (optional) or 2 ml chilli flakes
1 ripe avocado, mashed
10 ml lemon juice
15 ml coriander, chopped
Salt to taste
½ chilli, chopped (optional)
250 ml LANCEWOOD® Sour Cream or 175 g LANCEWOOD® Sour Cream & Chives DIP & TOP
2 ml chilli flakes
Preheat the oven to 180°C. Brush the sweet potatoes with oil and place on a baking sheet. Bake for 45 minutes to 1 hour or until soft.
Using a mixing bowl, add the red onion, cheese, tomato, garlic, coriander, lime juice, paprika, seasoning and chilli (optional) and mix through.
Cut the sweet potatoes open (do not cut them in half) and squeeze to open them up. Divide the filling between them and bake for a further 15 – 20 minutes until golden and cheese has melted.
Mix the avocado, lemon juice, coriander, salt and chilli (optional) together.
Spoon the guacamole on top of the baked sweet potatoes and finish with a dollop of sour cream and a sprinkling of chilli flakes.
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