Stuffed Mexican Sweet Potatoes

Roasted sweet potatoes are scooped and mixed with a spiced black bean and tomato filling, then stuffed back into the skins and topped with cheddar, avocado, cilantro, scallions, and lime.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 230°C (450°F) and place the rack in the center position.

Step 2

Wash and dry the fresh produce.

Step 3

Cut sweet potato in half lengthwise. Rub the inside and outside with oil and season with 1 tsp salt. Place cut side down on a baking sheet pan and pierce skin all over with a fork. Bake for 25 minutes until sweet potatoes are fork-tender.

Step 4

Meanwhile, preheat a medium saucepan over medium heat. When heated, add butter to the pan.

Step 5

Peel and small dice the onion. Peel and mince or press the garlic. Add onion and garlic to the pan; cook, stirring frequently, until translucent, about 5 minutes.

Step 6

Drain and rinse beans in a colander. Add to pan with the onion and garlic.

Step 7

Drain diced tomatoes using the colander and discard juice. Add tomatoes to pan.

Step 8

Season the bean mixture with chili powder, cumin, 1/2 tsp salt, and cayenne pepper. Stir until fragrant, 15 to 30 seconds.

Step 9

Turn heat up to medium-high and cook, stirring occasionally, until the beans are warmed through and tender, 5 minutes. Mash some of the beans with a potato masher.

Step 10

Remove the sweet potatoes from the oven when fork-tender. Let cool for 5 minutes.

Step 11

Scrape out the flesh of the sweet potatoes, leaving the skins intact and a thin layer of potato inside; set skins aside.

Step 12

Add the sweet potato flesh to a bowl with the bean mixture; stir to combine.

Step 13

Grate cheddar cheese.

Step 14

Halve and pit the avocado; slice avocado crosswise while still in the skin and scoop out with a spoon.

Step 15

Shave the cilantro leaves off the stems; discard the stems and mince the leaves.

Step 16

Trim and discard root ends of green onions, and chop.

Step 17

To serve, return the bean mixture to the sweet potato skins. Top with cheese, avocado, cilantro, and green onion. Squeeze lime over top. Enjoy!