My obsession with sweet potatoes is getting real. I already made soup, Muffins, free, chips, desserts. You name it, I’ve tried it. But I think after all that experimentation, I’m back to loving them in one of their purest forms: Soft, sweet, and baked.
I was inspired to make these small bites after wanting to make a “nacho-like” dish with twice-baked sweet potato. The idea of adding black beans is natural. The two of them pair up like PB&J. Then I just need to make an elegant sauce: green onions, salsa, manchego cheese, and avocado crema.
These Mexican-inspired bites are so simple to put together.
Just bake until tender, split open, remove insides, then fill with black beans or protein of your choice and sprinkle with cheese. Put it back in the oven to warm up and bake – you have an easy vegetarian appetizer or dish to share with friends…or eat it all for yourself. your call.
To make this vegan, simply use non-dairy substitutions for sour cream and cheese (such as daiya product), sub only guacamole, or omit it altogether.
This loaded “boat” is sweet, savory, and very satisfying. I just had lunch together with some chips and salsa and was full for hours.
They’ll make a great take-away dish for barbecue, especially for vegan/gluten-free/vegetarian friends. I love that they are healthy, loaded with flavor and very simple. But the fact that they’re portable doesn’t hurt either. Happy chewing!
Loaded Black Bean Sweet Potato Boat
- 5 small sweet potato
- 1 15 ounces canned black beans (drain and rinse)
- ~1/4 cup Grated Manchego or other Mexican cheese (like Cotija or Pepperjack)
- avocado cream (according to the original recipe, 1/4 cup light sour cream, 1/2 ripe avocado, & lime juice)
- Fresh salsa, cilantro and scallions (for topping and dipping)
Bake the sweet potatoes in a 400 degree F (204 C) oven directly on a roasting rack for 40-45 minutes or until tender to the touch.
Meanwhile, make avocado crema by mixing 1/2 ripe avocado, 1/4 cup light sour cream and a little lime juice until light and fluffy (amount according to original recipe // adjust if changing batch size). Refrigerate until the potato vessels are ready to serve.
Remove from oven to cool to the touch, but leave oven on.
Carefully cut the sweet potato in half and scoop out the inside to make a “boat”. Leave ~1/4 – 1/2 inch of meat so it won’t be too crumbly and difficult to handle.
Reserve the leftover sweet potato for the sweet potato almond butter muffin, or any other recipe of your choice.
Place the sweet potato boat face up on a baking sheet and fill with black beans and sprinkle evenly with grated cheese.
Place back in the oven to warm and remove when the cheese is melted and bubbly.
Remove from oven and arrange on a serving plate. Sprinkle with salsa, avocado crema, chopped scallions, and fresh cilantro. Additional toppings may include guacamole, hot sauce, and lettuce.
Will reheat well the next day or two in the microwave or oven.