Ingredienten
| For the sweet potatoes | |
| 2 | Sweet potatoes (9.1 oz) |
| For the avocado cilantro crema | |
| 1 clove | Garlic |
| 1 | Avocado (7.1 oz) |
| ½ bunch | Cilantro (fresh coriander) |
| 1 ⅓ tbsp | Lime juice |
| 1 tbsp | Tap water |
| ¼ tsp | Sea salt |
| For the filling | |
| 3 ½ oz | Sweet onions |
| 2 cloves | Garlic |
| 1 tbsp | Canola oil |
| ¼ tsp | Chili powder |
| ¼ tsp | Ground cumin |
| 14 oz | Black beans, cooked, unsalted |
| 1 dash | Sea salt |
| 1 dash | Black pepper |
| 2 tsp | Lime juice |
| Serving | |
| 2 | Scallions (1.1 oz) |
| 1 dash | Chili powder |
| 1 dash | Ground cumin |
| 1 tbsp | Lime juice |
| 1 dash | Sea salt |
| 1 dash | Black pepper |
Equipment
- skillet (frying pan)
- oven
- stove
- baking sheet (cookie sheet)
- shredder
- citrus juicer (lemon squeezer)
Type of preparation
- cook
- bake
- chop or grind
- sauté
- blend
- squeeze
- cool
- remove the skin
Preparation
- For the sweet potatoes
Preheat the oven to 200 °C (400 °F). Line baking sheet with parchment paper. Wash the sweet potatoes, and with a fork poke several holes into each potato. Place on a baking sheet and roast for 45–75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5–10 minutes. - For the avocado cilantro crema
Peel the garlic. Halve the avocado, remove the pit, and scoop out the pulp. In a food processor, process the cilantro and garlic until minced. - Add the avocado, lime juice, water, and desired amount of salt and process until mostly smooth. There might be small bits of cilantro, but this is okay.
- For the filling
Peel and finely chop the onions and garlic. In a medium skillet, heat the oil over medium heat. Add the onions and garlic and saute for 3 to 5 minutes, until softened. - Stir in the chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.
- Assembling the sweet potatoes
Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season. - Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with green onion, a pinch of chili powder and cumin, and a sprinkle of salt and pepper. Serve immediately. Enjoy!
