Tender baked sweet potatoes topped with black beans, corn, avocado, and tangy sauce for a wholesome meal.
# What You Need:
→ Sweet Potatoes
01 - 4 medium sweet potatoes, scrubbed
→ Toppings
02 - 1 (15 oz) can black beans, drained and rinsed
03 - 1 cup corn kernels (fresh, frozen, or canned)
04 - 1 cup cherry tomatoes, quartered
05 - 1 ripe avocado, diced
06 - 1/4 cup red onion, finely chopped
07 - 1/4 cup fresh cilantro, chopped
08 - 1/2 cup Greek yogurt or sour cream
09 - 1 tablespoon lime juice
10 - 1/2 teaspoon ground cumin
11 - Salt and pepper, to taste
12 - Olive oil, for drizzling
# Directions:
01 - Set the oven to 400°F.
02 - Pierce each sweet potato several times with a fork and arrange them on a baking sheet lined with parchment paper.
03 - Bake for 40 to 50 minutes until tender when pierced with a fork.
04 - In a mixing bowl, gently mix black beans, corn, cherry tomatoes, red onion, cilantro, ground cumin, lime juice, salt, and pepper.
05 - In a small bowl, blend Greek yogurt or sour cream with a squeeze of lime juice and a pinch of salt.
06 - Allow the sweet potatoes to cool slightly, then slice lengthwise and fluff the flesh with a fork. Drizzle olive oil over each potato.
07 - Spoon the bean and corn mixture over the potatoes, add diced avocado, and top with a dollop of the yogurt sauce. Garnish with additional cilantro if desired.
08 - Serve warm immediately.
