Fiesta Stuffed Baked Sweet Potato
2 medium - large Sweet Potatoes
1/2 cup Black Beans
4 Tbsp Hummus (I use Jalapeño Cilantro Hummus or Roasted Red Pepper...you can use whatever flavor gets you ready for a fiesta!)
1 Jalapeño Pepper, chopped
1/2 Bell Pepper, chopped (Color of your choice)
4 Tbsp Salsa
1/2 Avocado, chopped
1/4 cup Cilantro, chopped
A few dollops of Cashew Sour Cream (Recipe is on this site!)
Preheat oven to 450 F. Wash the sweet potatoes with warm water. Stab the top of the potatoes along their length with a fork. Make sure you make quite a few deep holes so the potatoes can cook through faster (sweet potatoes tend to take a while to cook). Place potatoes in a baking pan, holes side up. The the potatoes bake for 30 - 40 minutes or until potatoes are soft (you can check the softness with a fork so you don’t burn yourself). They should be pretty soft on the outside to ensure they are fully cooked on the inside.
While the potatoes are cooking, prepare all your fresh veggies and make your cashew sour cream (unless you want to use the real stuff to save some time or because you just really love the dairy).
(and a little hot sauce on top, obviously)
Be creative. Spice things up your way!
This dish is best enjoyed hot, fresh out the oven. If you are unable to finish it in one sitting (trust me, it happens), store in an air tight container in the refrigerator and warm up within the next five days for another meal. This is one of those things that tastes just as wonderful the second time around (Did someone say batch cooking?).