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Homemade Guacamole and Black Bean Loaded Sweet Potatoes photo

Guacamole and Black Bean Loaded Sweet Potatoes

This dish is a flavor-packed delight! Creamy guacamole, hearty black beans, and sweet potatoes make for a wholesome meal that's perfect any time.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Potatoes:
  • 4 medium-sized sweet potatoes
For the Guacamole:
  • 3 large ripe avocados
  • 3 large cloves garlic minced
  • 1/4 cup fresh lime juice to taste
  • 1 small jalapeño seeded and chopped
  • 1/4 teaspoon sea salt
For the Black Beans:
  • 2 14-ounce cans black beans drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • A pinch sea salt
Toppings:
  • 1/2 cup shelled pistachios chopped
  • 1 bunch green onions chopped
  • 1/2 cup fresh cilantro chopped
  • 1 teaspoon sesame seeds

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Fork or potato masher
  • Knife and cutting board

Method
 

Instructions:
  1. Preheat your oven to 400°F (200°C). Wash and scrub the sweet potatoes thoroughly to remove any dirt. Pierce each potato several times with a fork to allow steam to escape during roasting. Place them on a baking sheet lined with parchment paper and roast for 45-60 minutes, or until tender.
  2. While the sweet potatoes are roasting, prepare the guacamole. In a mixing bowl, mash the ripe avocados with a fork or potato masher until creamy. Add in the minced garlic, lime juice, chopped jalapeño, and sea salt. Mix well to combine, adjusting lime juice and salt to taste.
  3. In a small saucepan over medium heat, add the drained black beans. Stir in the ground cumin, ground coriander, and a pinch of sea salt. Cook for about 5-7 minutes, stirring occasionally, until heated through. Remove from heat and set aside.
  4. Once the sweet potatoes are roasted and tender, remove them from the oven and allow them to cool slightly. Slice each sweet potato down the center and gently push the ends to open them up.
  5. Spoon a generous portion of black beans into each sweet potato. Top with a dollop of guacamole. Sprinkle the chopped green onions, fresh cilantro, chopped pistachios, and sesame seeds over the top for added crunch and flavor.
  6. These loaded sweet potatoes are best served warm. You can enjoy them as is or pair them with a side salad for a complete meal. Dig in and savor the deliciousness!

Notes

  • Store leftover guacamole in an airtight container with plastic wrap pressed to the surface to prevent browning.
  • Feel free to substitute sweet potatoes with regular potatoes or butternut squash for a different flavor.
  • For added heat, increase the amount of jalapeños or add hot sauce to the guacamole.