Baking sweet potatoes whole creates a soft center that can hold a savory topping without a separate bowl. Choose potatoes of similar size so they finish together, and let them cool just enough to handle before splitting. This recipe serves four.
Serves: 4
Prep: 10 minutes
Cook: 45 minutes
Ingredients
- 4 medium sweet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon fine salt
- 1/2 cup water
- 1 cup shredded Monterey Jack or cheddar
- 2 scallions, thinly sliced
- 1/2 cup plain yogurt, to serve
- 1 lime, cut into wedges
Method
- Heat the oven to 400°F. Prick each sweet potato several times with a fork, rub with olive oil, and place on a rimmed baking sheet.
- Bake for 40 to 50 minutes, turning once, until a knife slides easily into the thickest part.
- While the potatoes bake, combine the beans, cumin, salt, and water in a small saucepan. Simmer for 5 minutes, stirring once or twice, until hot.
- Let the potatoes rest until easy to handle. Cut a slit lengthwise through each one and press the ends gently to open the center.
- Divide the beans among the potatoes and top with cheese. Return them to the oven for 3 to 5 minutes, until the cheese melts.
- Finish with scallions, yogurt, and lime wedges. Serve warm.
Variations
Use white beans instead of black beans, or add chopped cilantro at serving. Keep hot sauce on the side for anyone who wants more heat.
Storage and reheating
Refrigerate cooled potatoes and beans in covered containers for up to 4 days. Reheat the potato and filling until hot, then add yogurt and lime.
For other low-friction mornings, read the breakfast prep guide for early mornings and weekly breakfast grocery list. Add sweet potatoes and beans to the Lucru Home meal planner.
