Ingredients

The following ingredients have 8 Servings
  • 8 small sweet potatoes (washed)
  • 1 tbsp olive oil
  • 2 small onions (chopped)
  • 4 cloves garlic (minced)
  • 2 540 mL or 19 oz cans no salt-added black beans ((or 3.5 cups cooked beans))
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • Juice of one lime (or more to taste)
  • 1/2 tsp salt
  • Freshly ground black pepper
  • 1 batch of avocado creme
  • Sprinkle of chili powder and cumin
  • Chopped cilantro
  • Chopped green onion

Instruction

  • Preheat oven to 400 degrees F. Pierce each sweet potato all over with a fork.
  • Spray baking sheet with cooking spray or line with parchment paper and place sweet potatoes on sheet. Bake for 45-60min until flesh is tender.
  • Meanwhile, in a medium-sized skillet heat oil over medium heat. Cook the onions and garlic until softened and fragrant (approximately 3-5 minutes). Add the chili powder, cumin and beans and cook for another 1-2 minutes. Add the lime juice, salt and pepper and stir until combined.
  • Next, prepare a batch of the avocado creme.
  • Once the sweet potatoes are cooked, cut in half lengthwise and use a fork to slightly mash the inside of the potato, leaving the skin intact. Sprinkle with a dash of salt and pepper, if desired.
  • Top each potato half with black bean mixture and avocado creme. Garnish with additional chili powder, cumin, chopped cilantro, and green onions, if desired. Serve immediately.