Sweet Potatoes with Saucy Black Beans and Avocado Crema

Name: Sweet Potatoes with Saucy Black Beans and Avocado Crema
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry; 1 1/2 tsp. olive oil; Kosher salt; 1/2 tsp. sugar; 1 tsp. lime zest plus 2 Tbsp lime juice, divided; 1 tbsp. warm water; 1 small red onion (1/2 thinly sliced, 1/2 chopped); 1/2 tbsp. olive oil; 1 clove garlic, finely chopped; 1 15.5-oz can black beans; 1 ripe avocado, roughly chopped; 1/4 c. cilantro, roughly chopped; 3 tbsp. sour cream; 1/4 c. crumbled cotija cheese

You'll want to put that crema on everything.

By Tina MartinezPublished: Jan 2, 2024

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sweet potatoes with saucy black beans and avocado crema

mike garten

Yields:

4 serving(s)

Total Time:

45 mins

Channel all the satisfaction of taco night into roasted sweet potatoes (you won’t even miss the tortillas!). Besides the nutritional boost you get from the jewel-toned root veg, its earthy, sweet flavor wonderfully complements the slew of savory fixings.

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Ingredients

For sweet potatoes

4 medium sweet potatoes (7 to 8 oz each), scrubbed and patted dry
1 1/2 tsp. olive oil
Kosher salt

For filling

1/2 tsp. sugar
1 tsp. lime zest plus 2 Tbsp lime juice, divided
1 Tbsp. warm water
Kosher salt
1 small red onion (1/2 thinly sliced, 1/2 chopped)
1/2 Tbsp. olive oil
1 clove garlic, finely chopped
1 15.5-oz can black beans
1 ripe avocado, roughly chopped
1/4 cup cilantro, roughly chopped
3 Tbsp. sour cream
1/4 cup crumbled cotija cheese

Directions

1. Step 1Roast sweet potatoes: Heat oven to 425°F. Prick potatoes all over with fork and place on large plate. Microwave on High, flipping halfway through, 6 minutes.
2. Step 2Brush with oil, sprinkle with 1/4 teaspoon salt, then roast on baking sheet until tender, 18 to 20 minutes.
3. Step 3While potatoes roast, make filling: In medium bowl, stir together sugar, 1 tablespoon lime juice, warm water and 1/2 teaspoon salt until dissolved. Add sliced onions and toss to combine. Let sit 15 minutes, tossing occasionally.
4. Step 4Meanwhile, heat oil in medium saucepan on medium. Add chopped onion and cook, stirring occasionally, until tender, 3 to 4 minutes. Add garlic and cook, stirring constantly, until fragrant, 1 minute. Add black beans and any liquid from can and 1/4 cup water and simmer, stirring occasionally, until slightly thickened, 5 to 7 minutes.
5. Step 5In mini food processor, puree avocado, cilantro, sour cream, lime zest, 1/4 teaspoon salt and remaining 1 tablespoon lime juice, scraping sides as needed, until smooth.
6. Step 6When sweet potatoes are cool enough to handle, split top of each potato lengthwise to create pocket. Stuff roasted sweet potatoes with beans (1/3 to 1/2 cup each), then top with avocado crema, pickled onions and cotija.

Meal-Prep Hack: Roast sweet potatoes a day before serving, wrap in foil and refrigerate, then rewarm in the oven and fill as desired.

NUTRITIONAL INFORMATION (per serving): About 380 cal, 15.5 g fat (4 g sat), 13 mg chol, 792 mg sodium, 54 g carb, 17 g fiber, 11.5 g sugar (0.5 g added sugar), 12 g pro

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