Sweet Dreams Are Made of These: Loaded Sweet Potato Boats

Grab this

• 2 large sweet potatoes, scrubbed and halved lengthwise
• 1 tablespoon olive oil, divided
• 1 can (398 mL) black beans, drained and rinsed
• 1 cup corn kernels, fresh, frozen or canned
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt, plus more to taste
• 1 cup chunky salsa
• 1 ripe avocado
• 2 tablespoons fresh lime juice
• 2 to 4 tablespoons water
• 2 tablespoons chopped fresh cilantro, optional

Do this

1. Heat the oven to 425°F (220°C). Place the sweet potato halves cut-side up on a lined baking sheet, brush with half the olive oil and sprinkle lightly with salt.
2. Roast for 25 to 30 minutes, until the centres are tender when pierced with a fork.
3. While the potatoes roast, warm the remaining olive oil in a skillet over medium heat. Add the black beans, corn, cumin, smoked paprika, garlic powder and salt. Cook for 5 to 7 minutes, stirring occasionally.
4. Blend or mash the avocado with the lime juice and enough water to make a spoonable drizzle. Season lightly with salt.
5. Gently fluff the inside of each roasted sweet potato half with a fork. Divide the bean-and-corn mixture among the four boats.
6. Top with salsa, drizzle with the avocado-lime sauce and finish with cilantro if using. Serve immediately.