Ingredients

The following ingredients have 4 Servings
  • 4 sweet potatoes
  • 2 tbsp olive oil
  • salt and pepper (to taste)
  • BLACK BEAN FILLING:
  • 2 1/2 cups black beans (drained and rinsed)
  • 1 red bell pepper (diced)
  • 2 spring onions (finely sliced)
  • 1/3 cup cilantro (chopped)
  • 1 1/2 tbsp lime juice
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic (minced)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • salt and pepper (to taste)
  • LIME CASHEW CREAM:
  • 1 cup raw unsalted cashews (soaked in water overnight)
  • 1/4 cup water
  • zest of 1 lime
  • juice of 2 limes
  • 1/2 tsp salt
  • TO SERVE:
  • 2 tbsp cilantro (chopped)
  • 1 avocado (sliced)

Instruction

  • Preheat oven to 400 degrees (F). 
  • Pierce the sweet potatoes 4 or 5 times with a fork and place the sweet potatoes on a baking tray.
  • Bake for 45 minutes or until tender. The larger the sweet potato - the longer it will take to cook.
  • To make the black bean filling, simply combine all of the ingredients in a bowl and toss to combine. Season with salt and pepper to taste.
  • To make the cashew-lime cream: Drain the soaking liquid from the cashews and place in a high-speed blender with the water, lime zest, juice and salt. Blend until smooth and creamy. Decant into a small bowl and refrigerate until ready to serve.
  • When the sweet potatoes are tender remove them from the oven and cut in half. Season with salt and pepper and a little olive oil. 
  • Lightly mash with a fork before topping the sweet potato with the black bean filling and a dollop of the lime-cashew cream. 
  • Garnish with cilantro, and serve with avocado slices.