Southwestern Stuffed Sweet Potatoes

DESCRIPTION

Stuffed sweet potatoes with a Southwestern twist! Baked to tender perfection and topped with fresh tomatoes, black beans, guacamole, cilantro & sour cream, they make a delicious, healthy side dish that is also substantial enough to be a main meal!

INGREDIENTS

• 3 sweet potatoes
• 200g black beans
• 2 tomatoes
• 1/2 red onion
• 2 servings guacamole
• 100g light sour cream
• 1/4 cup chopped cilantro
• Lime wedges, to serve
• Salt, to taste
• Pepper, to taste

INSTRUCTIONS

1. Preheat oven to 190°C / 380°F and line a baking tray with parchment paper.
2. Wash and dry sweet potatoes. Using a fork, poke holes all over them. Bake for 45-60 minutes or until tender (they are done when you can easily insert a fork into them).
3. Meanwhile, prepare your toppings. Small dice tomatoes and finely chop red onion. And make [guacamole](https://chloeting.com/recipes/easy-guacamole).
4. When sweet potatoes are done, cut a slit lengthwise on each one and spread it open. Take care not to burn yourself as they will be hot! Sprinkle salt and pepper, then mash the flesh using a fork.
5. Top each sweet potato with black beans, diced tomato, red onion, guacamole, sour cream and cilantro. Serve with lime wedges. Enjoy!

NOTES

• You can use my [guacamole](https://www.chloeting.com/recipes/easy-guacamole) recipe
• Pick sweet potatoes that are of similar sizes so they roast evenly.
• For vegan or dairy-free, omit sour cream or substitute with a plant-based alternative.
• To make ahead, roast the sweet potatoes ahead of time and store separately from toppings. They will keep in an airtight container in the fridge for 3-5 days. Simply reheat sweet potatoes in the oven for 10 minutes before assembling.

© Chloe Ting Recipes – https://chloeting.com/recipes/southwestern-stuffed-sweet-potatoes