My obsession with sweet potatoes is getting real. I’ve made soups, muffins, gratins, chips, desserts. You name it, I’ve tried it. But I think after all that experimenting I’ve come back around to loving them in one of their purest forms: Soft, sweet and baked.
I was inspired to make these little bites after wanting to make a “nacho-like” dish starring twice-baked sweet potatoes. The idea to add black beans was natural. The two pair together like PB&J. Then I just had to do some elegant dressing: Green onions, salsa, manchego cheese, and avocado crema.
These little bites are so simple to throw together.
Just bake until soft, split open, scoop out the insides, and then load them up with black beans or a protein of your choice and sprinkle with cheese. Pop them back in the oven to warm through and bam – you have an easy appetizer or vegetarian entree to share with friends…or hog all for yourself. Your call.
To make these vegan, simply use non-dairy substitutions for sour cream and cheese (such as Daiya products), sub just guacamole, or omit altogether.
These loaded “boats” are sweet, savory and so satisfying. I had just a couple for lunch along with some chips and salsa and was full for hours.
They’d make a great take-along dish to barbecues, especially for vegan/gluten-free/vegetarian friends. I just love that they’re healthy, loaded with flavor and super simple. But the fact that they’re portable doesn’t hurt either. Happy munching!
- 5 small sweet potatoes
- 1 15-ounce can black beans, drained and rinsed
- ~1/4 cup grated Manchego or other Mexican cheese (such as Cotija or Pepperjack)
- Avocado crema (1/4 cup light sour cream, 1/2 ripe avocado, & lime juice)
- Fresh salsa, cilantro, and green onion for topping and dipping.
- Bake sweet potatoes in a 400-degree F (204 C) oven directly on the baking rack for 40-45 minutes or until tender to the touch.
- In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
- Remove from oven to cool to the touch, but leave oven on.
- Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to handle.
- Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.
- Place sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated cheese.
- Pop back in oven to warm through and remove when cheese is melted and bubbly.
- Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
- Will reheat well the next day or two in the microwave or oven.