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 Mexican-inspired 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!
Loaded Black Bean Sweet Potato Boats
- 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 (as original recipe is written, 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 (amounts as original recipe is written // adjust if altering batch size). 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.
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