I’m always looking for new mediums for Mexican food that don’t involve tortillas, rice or tortilla chips. I was stoked to try out this recipe for Mexican Loaded Sweet Potatoes, because as much as I don’t really love sweet potatoes, I do love all the toppings that go on them here!
- 3 Medium sweet potatoes (8-10 oz each), scrubbed and dried
- 1 tablespoon olive oil
- Black pepper
- 1 cup cooked black beans, drained and rinsed
- 1 cup shredded sharp Cheddar cheese (or cheese & Jack mixture)
- Toppings – Sour cream, cilantro, etc.
1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
2. Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with salt.
3. Place cut side down on baking sheet and roast for 30-45 minutes, or until completely cooked through. Take sweet potatoes out of the oven, flip them over and let them cool slightly.
4. Using a fork, slightly rough up and flatten the flesh of the potatoes. Season with salt and pepper.
5. Spread half the shredded cheese among the potato halves. Spoon the black beans over them, then cover with the remaining cheese. Return the pan to the oven and bake for another 5-10 minutes, until the cheese has melted and the beans have warmed through.
6. Season with additional salt and pepper, as needed. Top with cilantro, diced tomatoes, sour cream or whatever your heart desires. Serve!
Source: New York Times Cooking