Southwestern Stuffed Sweet Potatoes with Avocado Sauce
Recipe type: Main
Cook time: 45 mins
Total time: 45 mins
Serves: 2-4 servings
- 1 avocado, roughly chopped
- ½ c cilantro leaves and stems, roughly chopped and packed
- 3 Tbsp lime juice (~2 limes)
- 1 large garlic clove
- ½ tsp cumin
- ⅓ c cold water
- ¼ tsp salt, plus more to taste
- ground black pepper, to taste
- 2 medium sweet potatoes
- 1½ tsp cumin
- ¼ tsp smoked paprika
- ½ tsp salt (omit or reduce if your beans or corn are salted)
- 1 c cooked black beans
- 1 c cooked corn kernels (~1 corn cob)
- ½ c grape tomatoes, thinly sliced
- Pierce sweet potatoes all over with a fork and bake at 400 degrees for 30-45 minutes (depending on size), or until soft.
- While potatoes are baking, prepare the guacamole sauce. Blend together avocado, cilantro, lime juice, garlic, cumin, and water in a blender or food processor until smooth. Refrigerate until using.
- When potatoes are done, slice each potato in half lengthwise. (Use oven mitts to keep from burning your hands!)
- Using a spoon, scoop out most of the sweet potato flesh from each half into a small bowl, leaving just enough flesh intact with the skin for the potato half to keep its shape.
- Mash removed sweet potato with spices. Stir in black beans, corn, and tomatoes.
- Scoop mixture back into potato halves and top with avocado sauce.
These potatoes are pretty mild and picky-eater-friendly as is, but if you'd like them to be spicy, you can either top them with hot sauce or mash in a tablespoon or two of minced chipotle peppers in adobo sauce when you're mashing the sweet potato flesh with the spices.