Ingredients:
- medium to large Sweet Potatoes (about 1.5 lbs / 700g total)
- Tbsp Olive Oil (for potatoes)
- /2 tsp Kosher Salt (for potatoes)
- /4 tsp Black Pepper (for potatoes)
- Tbsp Olive Oil (for filling)
- medium Yellow Onion, finely diced
- cloves Garlic, minced
- Red Bell Pepper, small dice
- (15-oz / 425g) can Black Beans, rinsed and drained
- cup Frozen Corn Kernels
- tsp Smoked Paprika
- /2 tsp Cumin
- /4 tsp Chilli Powder
- /4 cup Vegetable Broth
- Tbsp Lime Juice (for filling)
- Salt and Pepper, to taste (for filling)
- /2 cup Crumbled Feta Cheese (or vegan alternative)
- large Avocado, sliced or diced
- /4 cup Fresh Cilantro, chopped
- /2 cup Plain Greek Yogurt (or non-dairy alternative)
- Tbsp Lime Juice (for drizzle)
- Tbsp Water (for drizzle)
- Tbsp Fresh Cilantro, finely chopped (for drizzle)
- Pinch of Salt (for drizzle)
Instructions:
- Preheat oven to 400°F (200°C). Scrub potatoes well. Pierce each potato 4-5 times deeply with a fork. Rub with 1 Tbsp olive oil, salt, and pepper.
- Place potatoes directly on the oven rack or on a lined baking sheet. Bake for 50–70 minutes, or until easily pierced with a knife and the skins are slightly crispy.
- While potatoes bake, heat 1 Tbsp olive oil in a large skillet over medium heat. Add diced onion and red pepper; sauté until softened (about 5 minutes).
- Add minced garlic, smoked paprika, cumin, and chilli powder. Cook for 1 minute until fragrant.
- Stir in the rinsed black beans, corn, and vegetable broth. Bring to a gentle simmer. Cook for 5–7 minutes until the liquid has mostly reduced. Stir in the lime juice and season with salt and pepper. Keep warm.
- In a small bowl, whisk together the yogurt, lime juice, cilantro, and a pinch of salt for the drizzle. Add water, 1 teaspoon at a time, until a smooth, easily pourable consistency is achieved.
- Once potatoes are tender, carefully slice each potato lengthwise down the middle (but not all the way through). Gently squeeze the ends to 'open' the potato. Fluff the inside flesh with a fork.
- Generously spoon the smoky black bean filling into the opened potatoes.
- Top each potato with crumbled feta, sliced avocado, and a sprinkle of fresh cilantro. Finish with a generous drizzle of the lime-cilantro sauce. Serve immediately.