If asked what my desert island food would be, I just might say the humble sweet potato. Okay, I would totally say the sweet potato. First off, they are nutritious to boot! Did you know these tubers are one of the most nutritious vegetables in the produce section? So not only would I be eating a tasty dinner each night on my island, I would be getting all sorts of nutrients. And let’s not forget to mention how downright delicious these spuds are! They are creamy, slightly sweet, and full of carb-y goodness.
Now, white baked potatoes seem to get all the love, but trust me on this one, a baked sweet potato is totally in the same league. This orange spud can hold its own in the baked potato department.
Now, taking sweet potatoes to the next level is as easy as loading them with all sorts of toppings. It takes this veggie from a side dish to the star of the show. My favorite topping combination is Mexican inspired. The earthy flavors of black beans, the spiciness of salsa, and the cooling creaminess of guacamole are the perfect accompaniments to a perfectly baked sweet potato.
So get ready to pile these spuds high with all the toppings!
- 4 sweet potatoes
- 2 cans black beans, drained
- 3 cloves garlic, minced
- 1/2 cup medium or mild salsa
- 1/2 cup vegetable broth
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon coriander
- Zest of one lime
For the slaw:
- 1/2 small cabbage, sliced thin
- 1/2 small red onion, cut into thin slices
- 1/3 cup chopped cilantro
- 1 lime, juiced
- 1 teaspoon salt
Optional for serving:
1.Wrap the potatoes in foil and bake at 450 degrees for 1 hour.
2.While the potatoes are baking, combine the beans, garlic, salsa, vegetable broth, salt, cumin, and coriander in a medium pot. Bring to a simmer and cook, stirring occasionally until the liquid has thickened and the beans are very tender, about 15 minutes. Remove from the heat and stir in the lime zest. Cover and set aside.
3.Add all of the slaw ingredients into a bowl, and toss to combine.
4.Once the potatoes are cool enough to touch, remove from the foil and cut a slit lengthwise down the center. Fill with black beans and top with slaw. Serve with avocado and extra salsa.