I was raised on meat and potatoes, as I’m sure many of you were, especially if you come from anywhere along the Eastern Shore. Don’t get me wrong there’s absolutely nothing wrong with that, assuming that half of your plate is looking a bit more green. However, if you’re anything like I was, you’re probably bored out of your tree and tired of staring at that big white pile of mash on your plate.
I’ve always been intrigued by trying new foods and experimenting with flavours, and behind every great dish is probably 10, shall we say ‘subpar’ others.
But this recipe for Loaded Baked Sweet Potatoes (adapted from Oh She Glows) hits it right out of the park! With savoury black beans and zesty cilantro lime guac, this dish offers a Mexican twist on a timeless classic.
Start with a couple medium-sized sweet potatoes. At Uprooted Market and Café, our sweet potatoes come from Elmridge Farm in Centreville, Nova Scotia.
Wash ’em and toss ’em in the oven, go do a bit of housework (or re-watch the first couple episodes of Friends on Netflix, no one is judging). Then pop back into the kitchen for the last 15 minutes while the sweet potatoes finish cooking and prepare the black beans and cilantro lime guac.
Now, that your potatoes are ready and roasted to perfection, it’s time start loading! Remember, baked potatoes are extremely versatile – have fun with it and add your own personal touch!
This dish makes for a great entrée, but also works well as a side.These Loaded Baked Sweet Potatoes are:
Nutritious; packed with dietary fibre, beta-carotene, vitamin C and potassium
Easy to prepare
& Simply delicious!
If you try this dish at home, let us know what you think! Post a photo on Instagram, Facebook or Twitter and #uprootedblog. Happy cooking, friends!
- 2 medium sweet potatoes
- 1 Tbsp. extra virgin olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- ½ tsp. chili powder, plus more for serving
- ¼ tsp. ground cumin, plus more for serving
- 1½ cup cooked black beans or 1 (398 ml/14 oz) can black beans, drained and rinsed
- ½ c. fresh cilantro leaves
- 1 garlic clove
- 1 medium ripe avocado, pitted
- 1½ Tbsp. fresh lime juice
- Fine sea salt, to taste
- Plain yogurt
- Sliced green onions or a few sprigs of cilantro
- Fine sea salt
- Freshly ground black pepper
- Preheat oven to 200°C (400°F).
- Poke several holes into each potato using a fork. Wrap tightly in aluminium foil. Bake for 45 minutes or until easily pierced with a fork.
- While potatoes are baking, to make the guacamole, add the cilantro, garlic, avocado, lime juice and salt to a food processor and combine or process using an immersion blender.
- In a medium saucepan, heat oil over medium heat. Add the onion and garlic and sauté until soft (about 3 minutes). Add the chili powder, cumin and black beans and cook for another 2 minutes. Add the salt, pepper and lime juice and stir to combine. Remove from heat.
- To assemble, slice each potato in half lengthwise. Gently mash the flesh with a fork, leaving the skin intact. Season with salt and pepper. Add a generous scoop of black beans to each potato. Top with guacamole and yogurt. Garnish with a small amount of chili powder and cumin, green onion and/or cilantro. Serve immediately.