Deliciously loaded sweet potatoes packed with nutrients, featuring black beans, corn, and creamy cheese.
Ingredients
1 large sweet potato (or 2 small)
Olive oil
1 tsp chili powder
Salt & pepper (to taste)
1 cup black beans
1 cup corn
1 boursin cheese puck
2 tomatoes
1/2 purple onion
2 garlic cloves
Juice of 1 lime
Handful of fresh cilantro
1 avocado
Sour cream
Red pepper flakes
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Instructions
1. Preheat the oven to 400°F (200°C).
2. Wash the sweet potato, then carefully cut it in half.
3. Place the halves on a baking sheet lined with parchment paper.
4. Drizzle olive oil over both halves and sprinkle with chili powder, salt, and pepper. Rub the seasoning in well.
5. Place the sweet potato halves face down and bake for 40-45 minutes until they are soft and caramelized.
6. While the sweet potatoes bake, prepare the toppings. Chop the tomatoes and purple onion into small pieces. Mince the garlic and cilantro finely.
7. Put all the chopped ingredients in a bowl and add the lime juice. Season with salt and pepper, and mix well. Chill this pico de gallo in the fridge.
8. When the sweet potatoes are done, scoop out the flesh and put it into a bowl. Set the skins aside.
9. Mix the sweet potato flesh with black beans, corn, and the boursin cheese. Season to taste and blend until smooth.
10. Fill the sweet potato skins with the mixture. You can use a ziplock bag to pipe it in neatly.
11. Broil the filled sweet potatoes for 5-8 minutes until the tops are slightly browned.
12. Serve the sweet potatoes on a plate topped with fresh pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Add extra lime juice and salt & pepper if desired.