Description
A delightful stuffed sweet potato filled with creamy avocado, zesty black beans, and refreshing cilantro lime cream that’s perfect for any occasion.
Ingredients
Scale
- 4 medium sweet potatoes
- 1 avocado, mashed
- 1 cup canned black beans, rinsed and drained
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 cup sour cream or Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Pierce each sweet potato several times with a fork and place on a baking sheet.
- Roast for 45-60 minutes, or until tender.
- In a mixing bowl, combine black beans, cilantro, and a drizzle of lime juice.
- For the cilantro lime cream, blend avocado, lime juice, sour cream (or yogurt), garlic, salt, and pepper until smooth.
- Once sweet potatoes are roasted, let cool slightly, then slice them open and fluff the insides with a fork.
- Fill each potato with the black bean mixture and top with cilantro lime cream.
- Sprinkle additional cilantro on top and serve immediately.
Notes
Customize by adding toppings like crumbled feta or diced tomatoes. Store leftovers in an airtight container for up to three days.
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 10mg