Stuffed Sweet Potato With White Bean And Guacamole Food

GUACAMOLE STUFFED SWEET POTATOES

Steps:

• Start by baking your sweet potatoes. Poke a few holes in each potato and bake in the oven at 400 degrees for 40-45 minutes or until fork tender and soft. Once done, let cool slightly before cutting.
• While the potatoes are baking, make your guacamole. Mash your avocado in a medium bowl. I like mine pretty creamy but you can also leave it chunkier if desired.
• In the same bowl with the avocado, mix the lime juice, garlic powder, salt and pepper, onion, tomato, and cilantro. Stir to combine and set aside while the potatoes finish.
• Once potatoes are done and slightly cooled, cut a slight down the middle and (being carefully not to burn yourself!), open the potato. Use a fork to mash and fluff up the inside of the potato.
• Divide the black beans evenly among the potatoes and top with the guacamole.
• ENJOY!

STUFFED SWEET POTATOES WITH BEANS AND GUACAMOLE

Steps:

• Preheat oven to 450°F. Cut potatoes in half lengthwise. Toss with 1 Tbsp. oil, 1/2 tsp. salt, 1/4 tsp. cayenne, and 1/4 tsp. cumin on a rimmed baking sheet. Arrange cut side up and roast until fork-tender, about 25 minutes.
• Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2-3 minutes. Add beans, broth, 1/4 tsp. salt, and remaining 1/4 tsp. cayenne and 1/4 tsp. cumin and cook until liquid is reduced and beans soften, about 10 minutes.
• Meanwhile, mash avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 Tbsp. cilantro, 1 Tbsp. lime juice, and remaining 1/4 tsp. salt.
• Add spinach and remaining 1 Tbsp. lime juice to bean mixture. Continue to cook until spinach wilts, about 30 seconds.
• Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with 2 Tbsp. avocado mixture, quesco fresco, and remaining 1 Tbsp. cilantro. Serve with tortilla chips, if using, and remaining avocado dip alongside.
• Do Ahead
• Potatoes and beans can be made 3 days ahead; store separately, cover, and chill. Reheat potatoes in oven and beans in skillet before serving.

SWEET POTATO JACKETS WITH GUACAMOLE & KIDNEY BEANS

Steps:

• Heat oven to 220C/200C fan/gas 7, oil the sweet potatoes, then put them straight on the oven shelf and roast for 45 mins or until tender all the way through when pierced with a knife.
• Meanwhile, mash the avocado with the lime juice in a small bowl, then stir in the chilli, tomatoes, coriander and onion.
• Cut the potatoes in half and top with the beans and guacamole. Serve with the lime wedges for squeezing over.