Stuffed Sweet Potatoes with Black Beans

Name: Stuffed Sweet Potatoes with Black Beans
Cook time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 4 count sweet potatoes small, scrubbed; 10 ml olive oil; 2 g fine salt; 20 ml olive oil; 120 g yellow onion small dice; 3 count garlic cloves minced; 4 g ground cumin; 2 g smoked paprika; 2 g chili powder; 480 g cooked black beans drained and rinsed if canned; 150 g corn kernels fresh, thawed frozen, or drained canned; 30 ml water; 4 g fine salt; 1 g black pepper freshly ground; 1 count lime 1 juiced, 1 cut into wedges; 2 count avocado sliced; 10 g cilantro leaves and tender stems chopped; 1 count lime 1 juiced, 1 cut into wedges

An American-inspired weeknight main built around baked sweet potatoes and a warm black bean filling. The potatoes are baked until tender, split, and filled with a seasoned bean-and-corn mixture, then topped with avocado, cilantro, and lime for a meatless dinner with creamy, hearty textures.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

4 count sweet potatoes small, scrubbed
10 ml olive oil
2 g fine salt
20 ml olive oil
120 g yellow onion small dice
3 count garlic cloves minced
4 g ground cumin
2 g smoked paprika
2 g chili powder
480 g cooked black beans drained and rinsed if canned
150 g corn kernels fresh, thawed frozen, or drained canned
30 ml water
4 g fine salt
1 g black pepper freshly ground
1 count lime 1 juiced, 1 cut into wedges
2 count avocado sliced
10 g cilantro leaves and tender stems chopped
1 count lime 1 juiced, 1 cut into wedges

Instructions

Heat the oven to 220°C. Line a sheet pan with foil or parchment. Rub the sweet potatoes with 10 ml of the olive oil and 2 g of the salt, then place them on the sheet pan. Bake until fully tender all the way through, 18 to 22 minutes depending on size; turn once halfway through if the undersides are browning too fast. A knife or skewer slides into the thickest part with no resistance and the skins look slightly wrinkled.
While the potatoes bake, heat a large skillet over medium heat. Add 20 ml of the olive oil, then add the onion and cook for 4 to 5 minutes until softened. Add the garlic, cumin, smoked paprika, and chili powder and cook for 30 seconds until fragrant. The onion is translucent and the spices smell toasted but not burnt.
Add the black beans, corn, water, remaining 4 g salt, and black pepper. Cook, stirring and lightly mashing some of the beans, for 4 to 5 minutes until the mixture is hot and cohesive. Stir in the juice of 1 lime. The filling is thick, steamy, and spoonable rather than watery.
Split the baked sweet potatoes open, fluff the insides with a fork, and spoon the bean filling over each portion. Top with avocado slices, cilantro, and lime wedges from the remaining lime. Serve immediately. The potatoes are hot through, the filling sits on top without spilling, and the avocado stays cool against the warm beans.