Wednesday, April 30, 2014

Recipe: Stuffed Sweet Potatoes with Avocado Lime Sauce

Yum, you guys. Just yum.

All of this rainy weather is making me crave my favorite comfort foods. So yesterday, I looked up a new recipe for one of my favorites (sweet potatoes). Thankfully, Dishing Up the Dirt came to my rescue.

With a few minor tweaks (I seriously dislike cilantro, you guys), this recipe more than hit the spot. While I'm usually pretty nervous about trying new recipes, especially recipes with a few different moving pieces, this one turned out so surprisingly well! Not to mention, it was delicious, packed with healthy foods and warmed me up on this cold, rainy day.

|| Photo is property of Twentyapolis. Must give credit. ||

Stuffed Sweet Potatoes with Avocado Lime Sauce
Recipe modified from Dishing Up the Dirt

Ingredients (Makes two):
Sweet potatoes: 2 whole
Black beans: 1 can, drained and rinsed
Onion: 1/2 chopped
Spinach: 1 cup
Water: 1/4 cup
Red pepper flakes: To taste
Salt and pepper: To taste
Old Bay seasoning: To taste

Avocado Lime Sauce:
Avocado: 1 whole
Extra virgin olive oil: 1/4 cup
Water: 1/4 cup
Garlic: 1/2 tablespoon
Lime: 1 whole
Salt: To taste
JalapeƱo: Optional, depending on preferred heat 


1. Preheat oven to 400 degrees Fahrenheit. Pierce sweet potatoes with a fork and slice down the middle. Bake for 35-50 minutes (time will differ based on size of potatoes).

2. Using a food processor or blender, mix the avocado lime sauce ingredients until smooth. Add additional water and/or olive oil for a smoother texture.

3. Combine black beans, onion, water, red pepper flakes, salt and pepper and old bay seasoning. Cook in a skillet on a stovetop until onions are tender. Add spinach and simmer until cooked.

4. Once sweet potatoes are fully cooked, add the black bean and onion mixture in the slit in the middle. Drizzle with avocado lime sauce and serve.

5. Enjoy.


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