CHEESE, BLACK BEANS, AND CORN-STUFFED SWEET POTATOES WITH AVOCADO CREMA

 

This recipe combines the natural sweetness of sweet potatoes with a zesty corn and black bean salsa, topped with a creamy avocado crema for a delicious and satisfying dish.

Ingredients:

For Sweet Potato and Filling:

• 1 medium/large sweet potato: Sweet potatoes are chosen for their natural sweetness and nutritional benefits.
• Heaping 1/2 cup corn and black bean salsa (e.g., Trader Joe’s Cowboy Caviar Salsa): This salsa adds a flavorful blend of corn, black beans, and spices for a vibrant topping.
• Salt and pepper, optional and to taste: Seasonings are added according to personal preference to enhance flavors.
• Heaping 1/4 cup shredded cheese blend (Mexican, Pepper Jack, Monterrey, or vegan cheese): Cheese adds a creamy texture and savory taste to complement the sweetness of the sweet potatoes.

For Avocado Crema:

• 1 medium ripe Hass avocado, peeled and de-seeded (reserve a small portion for garnishing): Avocado is used to create a creamy, rich topping.
• 1/4 cup sour cream (or vegan sour cream): Sour cream adds tanginess and richness to the avocado crema.
• 2 tablespoons lime juice (from about 1 medium lime): Lime juice provides acidity and freshness to balance the flavors.
• Pinch of salt, to taste: Salt enhances flavors and balances sweetness.
• Water, if necessary: Water is added to adjust the consistency of the avocado crema to desired creaminess.
• Optional: Cilantro for garnishing: Fresh cilantro adds a pop of color and herbaceous flavor as a final touch.

Instructions:

Sweet Potato and Filling:

1. Prepare Sweet Potato: Pierce the sweet potato with a fork several times to allow steam to escape during cooking. Microwave on high power for 7-10 minutes (depending on size) until fork-tender. Alternatively, roast in a 375°F oven for about 45 minutes until tender.

2. Preheat Oven: While the potato cooks, preheat the oven to the broiler setting to melt the cheese.

3. Slice and Hollow Out: Once cooked, slice the sweet potato in half lengthwise on a cutting board. Use a spoon to hollow out a shallow center column in each half, leaving a built-up edge to hold the filling.

4. Assemble and Broil: Place the sweet potato halves on a non-stick baking sheet. Fill each half with the corn and black bean salsa, season with salt and pepper if desired, and top evenly with shredded cheese blend. Broil for about 3 minutes until cheese is melted and bubbly.

5. Cool and Prepare Avocado Crema: Remove from oven and let cool briefly while preparing the avocado crema.

Avocado Crema:

1. Blend Avocado: In a food processor or blender, combine most of the avocado (reserving a small portion for garnish), sour cream, lime juice, and salt. Blend until smooth and creamy.

2. Adjust Consistency: If the avocado crema is too thick, add water 1 tablespoon at a time until desired creamy consistency is achieved.

3. Drizzle and Garnish: Drizzle the avocado crema over the cooked sweet potato halves. Garnish with reserved avocado chunks or slices and optional cilantro.

Notes:

• Enjoy Warm: These sweet potatoes are best enjoyed warm and fresh from the oven.
• Storage: Any extra avocado crema can be stored in an airtight container in the refrigerator for up to 24 hours, though it may discolor slightly due to avocado oxidation.