Description
These Loaded Sweet Potatoes are a delicious and healthy meal option, featuring tender roasted sweet potatoes topped with a flavorful sautéed black bean mixture and a creamy avocado coriander crema. Perfect as a satisfying main course or a vibrant side dish, this recipe combines smooth, zesty, and mildly spiced elements for a balanced and nutritious dish.
Ingredients
Scale
Sweet Potatoes
- 2 medium sweet potatoes
Avocado Coriander Crema
- 25g fresh coriander, large stems removed
- 1 small clove garlic
- 1 medium/large ripe avocado, pitted
- 4 tsp fresh lime juice, or to taste
- 1 tbsp water
- ¼ tsp fine sea salt, or to taste
Loaded Sweet Potato Topping
- 1 tbsp extra-virgin olive oil
- 150g diced sweet onion
- 2 medium cloves garlic, minced
- ¼ tsp chilli powder, plus more for serving
- ¼ tsp ground cumin, plus more for serving
- 1 x 400g can black beans, drained and rinsed, or 260g cooked black beans
- Fine sea salt and freshly ground black pepper
- Fresh lime juice (to taste)
- 2 spring onions, thinly sliced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting.
- Roast Sweet Potatoes: Poke several holes in each sweet potato with a fork, place them on the lined baking sheet, and roast for 45 to 75 minutes depending on size. The potatoes are ready when the flesh is tender and a knife slides in easily. Allow them to cool for 5 to 10 minutes after roasting.
- Make Avocado Coriander Crema: In a food processor, finely mince the coriander and garlic. Add avocado, fresh lime juice, water, and sea salt, then process until mostly smooth. Some small bits of coriander are acceptable for texture.
- Sauté Toppings: Heat olive oil in a medium frying pan over medium heat. Add diced onion and minced garlic, cooking for 3 to 5 minutes until softened. Stir in chili powder, cumin, and black beans, cooking for another 1-2 minutes. Season with salt, pepper, and a splash of lime juice, then mix well to combine.
- Prepare Potatoes for Filling: Slice each roasted sweet potato lengthwise in half. Score the flesh in a crisscross pattern and gently mash it with a fork to fluff the texture. Season with sea salt and pepper.
- Assemble Loaded Sweet Potatoes: Spoon generous amounts of avocado crema and the black bean mixture over each potato half. Garnish with thinly sliced spring onions, a pinch of chilli powder, cumin, and salt and pepper. Serve immediately for the best flavor and texture.
Notes
- Choose sweet potatoes of similar size for even roasting.
- The roasting time may vary depending on the potato size, so check tenderness with a knife.
- You can adjust the heat level by adding more or less chili powder.
- For a vegan version, the recipe is already suitable as is.
- If you prefer a smoother crema, blend for longer or add a little more water.
- Leftover avocado crema can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/2 loaded sweet potato (main course portion, approx. 1 potato per person)
- Calories: 380 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 11 g
- Protein: 9 g
- Cholesterol: 0 mg
