Loaded Sweet Potatoes

• servings: 2 servings
• active time: 20 minutes
• total time: 1 hour 35 minutes

Ingredients

2 medium sweet potatoes

For the 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

For the loaded sweet potatoes:

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

2 spring onions, thinly sliced

Directions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45 to 75 minutes (timing depends on the size), until the flesh is tender and you can easily slide a knife through the center. After baking, let the potatoes cool for 5 to 10 minutes.

3. Make the avocado coriander crema: In a food processor, process the coriander and garlic until minced. Add the rest of the ingredients and process until mostly smooth. There might be small bits of coriander, but this is okay.

4. In a medium frying pan, heat the oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, until softened. Stir in the chilli powder, cumin and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.

5. Assemble the sweet potatoes: Slice each potato in half lengthwise. With a knife, score the flesh in a crisscross pattern. Gently mash the flesh with a fork to fluff. Sprinkle on some sea salt and pepper to season.

6. Layer the avocado crema and black beans by the spoonful across each potato half. Garnish each with spring onion, a pinch of chilli powder and cumin, and a sprinkle of salt and pepper. Serve immediately.

Tip: If you have leftover black beans, you can freeze them for a later use (such as in my Black Bean Rancheros).

Make it kid-friendly: Top the potatoes with chopped avocado instead of the avocado coriander crema.