The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Loaded Sweet Potatoes with Smashed Avocado & Sweetcorn
A Mexican-inspired feast the whole family will love. Starring bright sweet potato, baked until fluffy and loaded with spiced British pork mince, simmered alongside juice peppers and golden sweetcorn. Serve with a dollop of zesty smashed avocado on the side to balance the flavours - and you're ready to dig in!
Prep in 10
1/3 daily fibre
5 of 5 a day
Low sat fat
Family-friendly
Serving size
Ingredients
- 200g passata (tomatoes, salt, citric acid)
- 230g black beans (Rehydrated black beans, water, salt.)
- 25g honey
- 1 tbsp Mexican spice mix (Oregano, Smoked Paprika, Coriander, Cumin)
- 500g free-range pork mince
- 1 unwaxed lime
- 1 avocado
- 110g baby tomatoes
- 140g sweetcorn (sweetcorn, water, salt)
- 2 pepper
- 4 small sweet potato
Nutritional Information
Calories: 711
Protein: 34g
Carbs: 79g
Fat: 32g
Pork Loaded Sweet Potatoes with Smashed Avocado & Sweetcorn
A Mexican-inspired feast the whole family will love. Starring bright sweet potato, baked until fluffy and loaded with spiced British pork mince, simmered alongside juice peppers and golden sweetcorn. Serve with a dollop of zesty smashed avocado on the side to balance the flavours - and you're ready to dig in!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a sieve & a measuring jug
Roast the sweet potatoes
- Halve the sweet potatoes lengthways. Score the inside of each sweet potato half in a grid pattern, being careful not to pierce the skin
- Place, skin-side up, onto the baking tray, rub with 1 tsp oil and season with salt
- Roast for 30-35 mins / air fryer 22-25 mins, until soft and golden
Do the prep
- Dice the peppers into 1cm chunks. Drain the sweetcorn. Halve the tomatoes
- Dice the avocado into 1cm chunks, then mash with the back of a fork and place into the small bowl. Stir in the juice from half the lime and a pinch of salt and pepper
Build the dish
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork, pepper and sweetcorn. Cook for 7 mins, breaking up the mince with a wooden spoon, until golden brown. Season with salt and pepper
- Drain and rinse the beans
- Add the tomatoes, Mexican spice and tomato puree. Cook for another 2 mins, then stir in the honey, beans and 200ml water. Bring to the boil and simmer for 3-4 mins, until thickened
Plate up
- Serve the sweet potatoes onto plates, topped with the pork. Serve the smashed avocado on the side
- Garnish with the remaining lime, cut into wedges
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