Loaded Sweet Potatoes
The first time I tried this recipe was over at a friend’s house. When I first cut out meat from my diet, most of my friends didn’t know what to cook for me so they started experimenting with new recipes – I have great friends. She passed this recipe to me and I have loved it every time that I have made it. It does take a little bit more work than a lot of the recipes that I make because there are a few different components, but it is well worth it.
Prep Time 20 mins
Cook Time 1 hr
4 medium sweet potatoes 1 19oz. can black beans, drained
3 large ripe avocadoes 3 large cloves garlic, minced
1/4 cup fresh lime juice, to taste 1 small jalapeno, seeded and chopped
1/4 teaspoon sea salt
1/2 cup shelled pistachios, chopped 1 teaspoon ground cumin
1 teaspoon ground coriander 1 teaspoon sesame seeds
Pinch sea salt
1 bunch green onion, chopped, 1/2 cup fresh cilantro, chopped
Preheat the oven to 400 degrees F. Poke several holes in each sweet potato using a fork and wrap with foil. Place foil-wrapped sweet potatoes on a baking sheet and roast until very soft, about 60 to 80 minutes (depending on the size of the sweet potatoes).
While the sweet potatoes are roasting, prepare the guacamole by mashing all of the ingredients in a bowl to desired consistency. Refrigerate until ready to use.
Stir together all of the ingredients for the Dukkah in a small bowl. Set aside until ready to use.
When sweet potatoes have finished baking, allow them to cool enough to handle, then unwrap them and cut a long slit down the center. Use a fork to dig a well in each potato and sprinkle the flesh with sea salt.
Stuff each sweet potato with desired amount of black beans (I heated mine up on the stove top first) and guacamole. Sprinkle with pistachio Dukkah spice blend and serve with chopped green onion and fresh cilantro.