Loaded Sweet Potato

Ingredients:

  • 2 large or 4 small sweet potatoes 

Ingredients (for the avocado cilantro crema):

  • 1 garlic clove (chopped)

  • 1 avocado 

  • 1 bunch cilantro (wash and remove stems)

  • 1 1/3 tablespoon lime juice

  • 1 tablespoon tap water

  • 1/4 teaspoon sea salt

Ingredients (for the filling):

  • 1  sweet onion (chopped)

  • 2  garlic cloves (peeled and diced)

  • 1 tablespoon olive oil

  • 1/4 teaspoon chili powder

  • 1/4 teaspoon ground cumin

  • 1 can black beans (cooked and rinsed)

  • 1 dash sea salt 

  • 1 dash black pepper

  • 2 teaspoon lime juice 

Ingredients (to garnish with):

  • sprinkling of green onions (washed, chopped)

  • dash chili powder

  • dash ground cumin

  • fresh lime juice

  • dash sea salt 

  • dash lack pepper


Directions:

  1. Preheat the oven to 400 °F. Line baking sheet with parchment paper. Wash the sweet potatoes, and with a fork poke several holes into each potato. Place on a baking sheet and roast for 45–75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5–10 minutes.

  2. In a food processor, process the cilantro and garlic until minced. Add the avocado, lime juice, water, and desired amount of salt and process until mostly smooth (small bits of cilantro are ok)

  3. Peel and finely chop the onions and garlic. In a medium skillet, heat the oil over medium heat.  Add the onions and garlic and saute for 3 to 5 minutes, until softened. Stir in the chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.

  4. Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with green onion, a pinch of chili powder and cumin, and a sprinkle of salt and pepper.

recipe adapted from: oh she glows every day