Loaded Black Bean Sweet Potato Boats
Loaded sweet potato boats with black beans, manchego cheese, salsa, onion, and simple avocado crema.
Foto: Minimalist Baker — Minimalist BakerIngredients
- 5 small sweet potatoes
- 1 15 -ounce can black beans ((drained and rinsed))
- ~1/4 cup grated Manchego or other Mexican cheese ((such as Cotija or Pepperjack))
- Avocado crema ((as original recipe is written, 1/4 cup light sour cream, 1/2 ripe avocado, & lime juice))
- Fresh salsa, cilantro, and green onion ((for topping and dipping))
Steps
Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth (amounts as original recipe is written // adjust if altering batch size). Refrigerate until potato boats are ready to serve.
Remove from oven to cool to the touch, but leave oven on.
Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
Pop back in oven to warm through and remove when cheese is melted and bubbly.
Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
Will reheat well the next day or two in the microwave or oven.
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