Stuffed Mexican Sweet Potatoes.

  • 2
    avocados
  • 2 (398 ml) cans
    black beans
  • ½ (227 g) block
    cheddar cheese
  • 1 small bunch
    cilantro
  • 2 (398 ml) cans
    diced tomatoes
  • 2 cloves
    garlic
  • 1 small bunch
    green onions (scallions)
  • 1
    lime
  • 0.45 kg
    sweet potato
  • 2 medium
    yellow onions
  •  
    butter, unsalted
  •  
    cayenne pepper
  •  
    chili powder
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    Preheat oven to 230°C (450°F) and place the rack in the center position.
  • 2
    Wash and dry the fresh produce.
    0.45 kg sweet potato
    1 small bunch cilantro
    1 small bunch green onions (scallions)
  • 3
    Cut sweet potatoes in half lengthwise. Rub the inside and outside of the potato with oil and season with 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.
    2 tsp extra virgin olive oil
    2 tsp salt
  • 4
    Meanwhile, preheat a medium saucepan over medium heat. When heated, add butter to the pan.
    2 tbsp butter, unsalted
  • 5
    Peel and small dice the onion. Peel and mince or press the garlic. Add to onions and garlic to the pan; cook, stirring frequently, until translucent, about 5 minutes.
    2 medium yellow onions
    2 cloves garlic
  • 6
    Drain and rinse beans in a colander. Add to pan with the onion and garlic.
    2 (398 ml) cans black beans
  • 7
    Drain diced tomatoes using the colander and discard juice. Add tomatoes to pan.
    2 (398 ml) cans diced tomatoes
  • 8
    Season the bean mixture with chili powder, cumin, salt, and cayenne pepper. Stir until fragrant, 15 to 30 seconds.
    1 tsp salt
    ½ tsp cumin
    ½ tsp chili powder
    ¼ tsp cayenne pepper
  • 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.
  • 10
    Remove the sweet potatoes from the oven when fork-tender. Let cool for 5 minutes.
  • 11
    Scrape out the flesh of the sweet potatoes, leaving the skins intact and a thin layer of potato inside, set skins aside.
  • 12
    Add the sweet potato flesh to a bowl with the bean mixture, stir to combine.
  • 13
    Grate cheddar cheese.
    ½ (227 g) block cheddar cheese
  • 14
    Halve and pit the avocados; slice avocados crosswise while still in the skin and scoop out with a spoon.
    2 avocados
  • 15
    Shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 16
    Trim and discard root ends of green onions, and chop.
  • 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!
    1 lime