Bean Stuffed Sweet Potatoes

Name: Bean Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: American
Ingredients: 4 pieces Sweet Potato (4 sweet potatoes); 2 tbsp Olive Oil (1 tbsp olive oil + 1 tbsp olive oil); 1 can Black Beans (1 can black beans (strained and rinsed (or red kidney beans))); 1 cup Cherry Tomato (1 cup cherry tomatoes (chopped)); ½ cup Corn (1/2 cup corn); 1 clove Garlic (1 clove garlic (minced)); ½ piece Red Onion (1/2 red onion (diced)); ⅓ cup Parsley (1/3 cup parsley (chopped)); 1 piece Lime (1/2 lime juice + 1/2 lime juice); 0 pieces Red Pepper Flakes (pinch chilli flakes); ¾ tsp Cayenne Pepper (3/4 tsp cayenne pepper); ¼ tsp Table Salt (1/4 tsp salt + pinch of salt); 1 piece Avocado (1 avocado); ⅓ cup Sour Cream (1/3 cup sour cream); 0 pieces Scallion (Spring onion (chopped))

Bean Stuffed Sweet Potatoes - Dinner (American)

80 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Steps

1Preheat the oven to 400F. Pierce your potatoes with a fork all around so they have small holes. Add them to a baking tray. Use a brush to oil (or spray) the sweet potatoes all around and bake in the oven for 40-60 minutes until they’re tender. Smaller potatoes will need 40 min, while larger 60 min.
2While potatoes are baking, get a bowl and add in all of the spicy bean mix ingredients. Start with kidney beans and finish up with salt. Combine all of them together.
3Mash avocado in a bowl with a fork, squeeze over the lime juice, and add a pinch of salt. Set aside.
4In a separate bowl, mix sour cream with chopped spring onions.
5Once the potatoes are baked, cut them in half, but not all the way through, so the potatoes open up but are still in one piece.
6Fill them in with the spicy bean mixture, top up with avocado mash, and top up with sour cream.