Go Organic with Madeleine Shaw | Recipe: Mexican Sweet Potato Boats

"Eating organic is something I've always prioritised for myself, so when I'm feeding my son Shay I've always tried to make sure as much of what he eats as possible is organic too. Organic ingredients are ingredients which are grown without pesticides, as nature intended. Children are even more susceptible to the potential toxicity of chemicals and a growing body of research suggests that feeding your children organic produce is superior for healthy development. I also prioritise buying organic produce so that I can support local and small scale farmers who are putting effort into growing produce organically which is more expensive and time consuming but in turn delivers healthier and often more delicious ingredients to turn into delicious and nourishing food for the whole family ... "

• 1 x knife
• 1 x chopping board
• 2 x big bowls 
• 1 x baking tray

For the Potato Boats 
 

- 4 x sweet potatoes 
- 1 x tin sweet corn
- 1 x tin black beans
- 2 x finely chopped spring onions
- 1 x red pepper finely chopped
- 1 x minced garlic clove 
- 1 x tsp cumin 
- 1 x tsp smoked paprika
- A pinch of salt 
 

For the Guacamole

- 2 x avocados
- Juice of 1 lime
- 1 x beef tomato 
- A pinch of salt 

- Preheat oven to 220° C, prick the potatoes with a fork

- Place then on the baking tray in the oven and cook them 40 minutes until soft
 

- Cut each one in half and scoop out the middle
 

- Mix the insides with the spices, black beans, spring onion, peppers and sweetcorn
 

- Spoon the mix back into the potatoes and put back in the oven for 10 minutes 
 

- Make your guacamole using the ingredients above. Finely chop the beef tomato, roughly mash the avocado and mix in the lime juice, adding a pinch of salt. 
 

- Top the sweet potato boats with the guacamole and serve 

Follow Madeleine Shaw | Instagram