Baked Mexican Sweet Potato

Ingredients

1 large red sweet potato

1 DELTA Complet Yoghurt 2%

1 tomato

1 avocado

1 small onion

1 πchili pepper

1 lime

3 tablespoons black beans

3 tablespoons corn

Olive oil

Salt

Pepper

Wash the potato and wrap it tightly in tin foil.

In a preheated oven, bake the potato at 200°C for 45-60 minutes.

Pierce the potato with a knife to ensure it is properly cooked.

Once it has softened, remove it from the oven.

In the meantime, cut the avocado in half, remove the seed, peel and dice it.

Peel and zice the onion and tomato.

In a bowl, mix the red beans, corn, onion, avocado, tomato, and add 1-2 tablespoons of olive oil and half the lime.

Add salt and pepper to taste.

Remove the sweet potato from the tin foil and cut it in half, lengthwise.

Place the vegetable mixture on the baked potato halves and a add a large dollop of yoghurt.

Serve with a bit of chili and extra slices of lime.