Baked Potatoes with Avocado and Corn Salsa

(Serves 4)

4 x 7 oz. orange sweet potatoes
1 red onion, finely
1 avocado, finely chopped
1 Tbsp. lemon juice)
4.5 oz. can corn kernels, drained
1/2 red pepper, finely chopped
1 Tbsp. sweet chili sauce
Light sour cream, to serve

1. Preheat the oven to 400F. Prick the sweet potatoes a few times with a skewer. Bake on the oven rack for 40 minutes, or until cooked through.
2. Meanwhile, place the onion, avocado, lemon juice, corn and red pepper in a bowl and mix together well. Stir in the chili sauce and season to taste with salt and freshly ground black pepper.
3. Make a deep cut along the top of each cooked sweet potato. Divide the topping among the sweet potatoes and add a dollop of light sour cream or low-fat plain yogurt, if you prefer.

Nutrition information per serving: 319kcal, 43.6g carbs, 7g protein, 11.6g fat, 2.7g saturated fat, 204mg sodium, 8g fiber

Approximate cost per serving: $2.12