Loaded Sweet Potatoes With Chili Black Beans - Washington Post

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Here, whole baked sweet potatoes are split open, then piled with chili-seasoned black beans, cooling dollops of mashed avocado and yogurt, and a shower of crunchy radish, pickled jalapeños and fresh cilantro, for a satisfying stuffed spud that is a nourishing meal in itself.

Active time: 25 mins Total time: 1 hour 15 mins

Storage Notes: Leftover roasted sweet potatoes and beans can be refrigerated in separate containers for up to 3 days. Rewarm before eating.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients

• 4 medium sweet potatoes (about 7 ounces each)

• 2 tablespoons olive oil

• 1/2 cup (about 3 1/2 ounces) diced yellow onion

• 2 cloves garlic, minced or finely grated

• One (15-ounce) can low-sodium black beans, drained and rinsed

• 1 1/2 teaspoons chili powder

• 1/2 teaspoon ground cumin

• 1/2 teaspoon kosher salt, divided

• 1 pinch cayenne pepper, plus more to taste

• 1/4 cup water

• 1 medium ripe avocado, pitted and peeled

• 1 teaspoon fresh lime juice

• 1/4 cup plain yogurt or sour cream

• 1 medium radish, cut into matchsticks

• 1/4 cup fresh cilantro leaves

• 1/4 cup pickled jalapeños

Position a rack in the middle of the oven and preheat to 425 degrees. Line a small, rimmed baking sheet with aluminum foil.

Using a fork, prick each potato in several places, then place them on the baking sheet and bake for about 30 minutes. Flip the potatoes over and continue to bake for an additional 15 to 20 minutes, or until softened.

In a medium skillet over medium heat, heat the oil until shimmering. Add the onion and cook, stirring often, until softened, about 2 minutes. Stir in the garlic and cook for 30 seconds more. Stir in the beans, chili powder, cumin, 1/4 teaspoon of the salt and the cayenne pepper. Add the water and cook, mashing the beans a bit with a wooden spoon, until most of the water has evaporated or been absorbed but the mixture remains a bit saucy, 3 to 4 minutes. Remove from the heat and cover to keep warm.

In a small bowl, mash the avocado with the lime juice and the remaining 1/4 teaspoon of salt.

To serve, using a paring knife, slice each potato in half lengthwise and score the insides. Place the potato halves cut side up on plates and top each with about 1/3 cup of the bean mixture, 2 tablespoons of the avocado mash and a dollop of yogurt or sour cream. Top with the radish, cilantro and jalapeño, and serve.

From cookbook author and registered dietitian Ellie Krieger.

Tested by Olga Massov.

Email questions to the Food Section at food@washpost.com.

February 11, 2021 at 02:44AM
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Loaded Sweet Potatoes With Chili Black Beans - Washington Post

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