Courtesy of MPSG, GettyStewart.com and Great Tastes of Manitoba
SERVINGS: 4
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
Ingredients
Stuffed Sweet Potatoes
- 4 sweet potatoes
- 1 Tbsp canola oil
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp coriander
- 1 tsp chili powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/8 tsp black pepper
- 2 cups black beans
- 1 1/2 cups whole kernel corn (frozen or canned), thawed or drained
- 1 tsp hot sauce (as desired)
- 1/2 cup salsa
- 1 Tbsp lime juice
Optional Garnish
- chopped tomatoes
- cilantro, green onions
- avocado, guacamole, sour cream, feta
BBQ Mayo
- 1/2 cup mayo
- 1Tbsp BBQ sauce
- 1 tsp lime juice
- dash hot sauce
Method
- Scrub sweet potatoes well and remove any blemishes. Prick with fork several times. Place on microwave safe dish and cook on high for five minutes (or roast in oven at 400F/204C for 45 minutes). Check, rotate and cook for another three to five minutes. Repeat at one-minute intervals until knife goes in smoothly. Set aside and let cool slightly.
- Meanwhile, in large skillet, heat oil over medium heat. Add onion and sauté until translucent.
- Add garlic, ground cumin, coriander, chili powder, smoked paprika, salt, pepper and sauté for 30 seconds until fragrant.
- Add black beans, corn, hot sauce, salsa and lime juice. Cook on low for five to seven minutes, allowing flavours to meld. Mash some of the beans for a thicker consistency.
- Taste and adjust seasoning as needed.
- To assemble, cut each baked sweet potato in half and fluff the insides with a fork creating a bed for the filling.
- Stuff each sweet potato half with the black bean mix.
- Garnish with your favourite toppings and serve with the BBQ Mayo.
View the recipe on the Great Tastes of Manitoba website.