Twice-Baked Sweet Potatoes with Black Beans
Serves
6
Total Time
80 MINS
Calories
258
Sweet, spicy and comforting - use small sweet potatoes for snacks or sides, or larger ones for mid-week supper. Add a fried egg or crispy bacon and sprinkle with fresh herbs for a delicious brunch.
- Small sweet potato
850 g (about 6 ⅓)
- Olive oil
as needed
- Garlic clove
10 (about 60 g)unpeeled
- Ground cumin
1 tsp (about 2.1 g)
- Chipotle chili powder
½ tsp (about 1.33 g)
- Jalapeño pepper
3 tbsp (about 17.1 g)diced
- Sea salt
¼ tsp (about 1.62 g)
- Canned black beans
250 g (about ⅔)drained, rinsed
- Cheese
150 g (about ¾ cup)grated
- Sour cream
as needed
- Green onion
as neededsliced
- Coriander
as needed
INGREDIENTS
- 1. Pre-heat oven - 190°C
- 2. Add small sweet potato to a clean medium bowl
- 3. Arrange sweet potatoes in baking sheet
- 4. Drizzle with olive oil
- 5. Bake - 25 min, 190°C
- 6. Add garlic clove to the sweet potatoes
- 7. Bake until soft - 20 min, 190°C
- 8. Cut medium bowl into halves
- 9. Get a clean large mixing bowl
- 10. Scoop three quarters of sweet potatoes onto large mixing bowl
- 11. Squeeze content of small bowl into filling
- 12. Add ground cumin, chipotle chili powder, jalapeño pepper and sea salt to the filling
- 13. Mix
- 14. Add canned black beans to the filling
- 15. Mix
- 16. Transfer filling to sweet potatoes
- 17. Add cheese to the sweet potatoes
- 18. Bake a clean small bowl until golden brown - 12 min, 190°C
- 19. Top with sour cream
- 20. Sprinkle with green onion
- 21. Garnish with coriander
- 22. Serve immediately
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
