Description
A delicious and healthy option packed with nutrients, combining roasted sweet potatoes with savory toppings for a satisfying meal.
Ingredients
- 1 large sweet potato (or 2 small)
- Olive oil
- 1 tsp chili powder
- Salt & pepper (to taste)
- 1 cup black beans
- 1 cup corn
- 1 boursin cheese puck
- 2 tomatoes
- 1/2 purple onion
- 2 garlic cloves
- 1 lime, juiced
- Handful of fresh cilantro
- 1 avocado
- Sour cream
- Red pepper flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the sweet potato thoroughly, and then carefully cut it in half. Place the halves on a baking sheet lined with parchment paper.
- Drizzle olive oil over both halves and season them with chili powder, salt, and pepper. Rub the oil and spices into the sweet potatoes. Place them face down on the baking sheet and bake for 40 to 45 minutes.
- While the sweet potatoes are baking, prepare the toppings by chopping the tomatoes and purple onion into small pieces. Finely mince the garlic and cilantro, then combine these in a bowl and add the lime juice. Season with salt and pepper to taste, mix well, and set aside in the fridge.
- After 40-45 minutes, scoop the flesh out of the sweet potato halves and place it in a bowl, keeping the skins aside.
- Add the black beans, corn, and boursin cheese to the bowl with the sweet potato flesh. Mix until smooth, adjusting seasoning as needed.
- Spoon the filling back into the sweet potato skins. Optionally, use a ziplock bag to pipe the filling for presentation.
- Broil in the oven for 5 to 8 minutes, or until the tops are slightly browned.
- To serve, place the loaded sweet potatoes on a plate and top with pico de gallo, avocado slices, sour cream, and a sprinkle of red pepper flakes. Season to taste and enjoy!
Notes
Pair with a fresh salad or grilled vegetables for a complete meal. Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American