Sweet Potato Boats with Black Bean

Instructions

1. Prepare the Sweet Potatoes

   3 min hands-on45 min waiting

   • Preheat the oven to 180°C (356°F).
   • Slice the sweet potatoes in half lengthwise and place them cut-side up on a baking tray.
   • Drizzle with half the olive oil and sprinkle with salt. Optionally, add a pinch of chili powder.
   • Bake for 45–50 minutes or until the flesh is tender and easily pierced with a fork.

2. Make the Guacamole

   5 min hands-on

   • Scoop the avocado flesh into a medium bowl.
   • Finely chop some of the cilantro leaves and add to the bowl.
   • Squeeze in the lime juice and season with a pinch of salt and black pepper.
   • Mash with a fork until smooth but slightly chunky. Cover and set aside.

3. Prepare the Chili Base

   13 min hands-on

   • Finely chop the onion, yellow peppers, and garlic.
   • Heat the remaining olive oil in a large skillet over medium heat.
   • Add garlic, cumin, paprika, and chili powder, stirring for 1 minute.
   • Add chopped onion and yellow peppers. Cook for 10–12 minutes, stirring frequently, until softened and slightly caramelized.

4. Incorporate the Beans

   3 min hands-on

   • Drain and rinse the pinto beans, then add to the skillet.
   • Mash about half the beans in the pan to create a creamy texture while leaving some whole. Mix well.

5. Combine Sweet Potatoes and Chili

   4 min hands-on

   • Remove baked sweet potatoes from the oven and scoop out most of the flesh, leaving a thin layer intact.
   • Add the scooped sweet potato flesh to the chili mixture in the skillet. Mash and stir until combined. Adjust seasoning with salt and pepper.

6. Assemble the Sweet Potato Boats

   3 min hands-on

   • Fill each sweet potato skin with the chili mixture, packing it in generously.
   • Top with slices of cheddar cheese.

7. Melt and Garnish

   2 min hands-on8 min waiting

   • Return the stuffed sweet potatoes to the oven and bake for 8–10 minutes, or until the cheese is melted and bubbling.
   • Remove from the oven and garnish with a dollop of guacamole. Sprinkle with finely chopped scallions, remaining cilantro leaves, and optional red chili slices.

8. Serve and Enjoy

   1 min hands-on

   • Serve immediately while warm. Pair with lime wedges for extra zing.
   • Cooking tips:
   • For a smoother guacamole, blend the avocado mixture in a food processor instead of mashing.
   • To intensify the smoky flavor of the chili, toast the cumin seeds in a dry pan for 1–2 minutes before adding oil.
   • If you prefer extra crunch, top the stuffed sweet potatoes with crushed tortilla chips before serving.
   • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results to maintain texture.