I’m bracing myself as I type because I know I’m in for some serious backlash after this confession. But, I have to come clean. It’s the right thing to do and I just don’t want you thinking I’m someone I’m not.
- 4 medium-largish sweet potatoes
- Olive oil
- 1½ cups cooked black beans (or 1 can)
- 1 large avocado, diced
- 2 scallions, sliced
- ¼ cup cilantro, chopped
- Chipotle Sauce:
- 1 tablespoon olive oil
- ½ large onion, diced
- 2 medium cloves garlic, minced
- 1 15-ounce can tomato puree
- 1 cup low sodium vegetable broth
- ⅓ cup tomato paste
- 1-2 chipotle chilies plus 1-2 tablespoons adobo sauce, depending on your preferred level of heat
- 1 teaspoon cumin
- 1 teaspoon oregano
- First, bake the sweet potatoes. Preheat oven to 375 degrees. Wash and scrub the sweet potatoes then dry thoroughly with a dish towel. Place each sweet potato on a square of aluminum foil large enough to cover it completely. Drizzle each potato with a tiny bit of olive oil and rub it all over. Prick the potatoes all over with a fork. Wrap loosely with the foil, ensuring it's well sealed. Place in the oven and bake 30-60 minutes, depending on the size. Check after 30 minutes by squeezing it with an oven mitt protected hand or by piercing it with a butter knife. When tender, remove from oven and set aside to cool slightly.
- While the sweet potatoes are cooking, make the chipotle sauce. Heat olive oil in a small pot on medium heat. Add onions and saute until translucent, about 5-10 minutes. Add garlic and saute another minute or two until fragrant. Add tomato puree, broth, tomato paste, chipotles, adobo sauce, cumin and oregano and whisk to combine. Simmer 15 minutes until slightly thickened and flavors have melded. Carefully puree using an immersion blender. Season with salt and pepper to taste.
- When sweet potatoes are cool enough to handle, carefully remove from aluminum foil. Cut a slit in the center and push each end together to open up a hole. Divide the beans among the sweet potatoes. Top with diced avocado and garnish with scallions and cilantro. Drizzle the chipotle sauce over the top and serve.
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