Mexican style sweet potatoes

I’ll be honest with you, my lunches at home are often pretty basic- avocado and sauerkraut on raw crackers, salads with tempeh or chickpeas, or sushi rolled up with veggies and quinoa if Im feeling a little more adventurous! Today it was Saturday, it was raining outside and I felt like cooking. So, lunch was these delicious slow roasted sweet potatoes filled with a kidney bean veggie mixture and topped with cashew dill cream cheese and herbs.

What I loved the most, was how much time I had- to savour the aromas, to look at how the vegetables changed to a even more vibrant colour as they cooked, to walk out into the garden in the drizzling rain and pick fresh herbs and chilli’s. It reminded me of what cooking for those you love should be like all the time- done with total presence and devotion. Alas, life so often gets in the way, and meals can be something we do throw together in a surprise-chef manner, or made while you juggle the phone, pay bills online, put a load of washing on, check emails, feed the dog…

Every now and then, take the time to prepare something you love, it is such a powerful reminder of this thing we call life.



  • 2 medium sweet potatoes
  • 1 tbsp coconut oil
  • 2 spring onions, thinly sliced
  • 1 1/2 cups cooked kidney beans
  • 1 tsp chili flakes
  • 1/2 tbsp cumin
  • 2 tbsp tomato concentrate
  • ½ a red capsicum, diced
  • 2 sticks of celery diced
  • Cracked salt and pepper


Preheat oven to 220 degrees.

Pierce each potato a few times with a fork. Place on an oven tray lined with baking paper and roast for an hour or an hour and a half until you can easily pierce the skin with a knife and the inside is soft.

While the potatoes cook, warm the coconut oil in a medium sized sauté pan. Add the spring onions and cook until they soften. Add the spices and tomato concentrate and cook for another minute or two.

Next stir in the beans and capsicum, season with salt and pepper and mix everything well to combine the flavours.

When the potatoes have cooled slightly, slice each potato down the center, almost through to the bottom. Carefully open and spoon in the bean mixture.

Top with your favorite garnishes such as-

  • Coconut yogurt mixed with a dash of lime juice
  • Cashew and dill cream cheese
  • Fresh herbs
  • Fresh spring onion
  • Avocado