Mexican Stuffed Sweet Potatoes

Step 1

Preheat the oven to 400 degrees F and grease a large pan with olive oil. Clean and dry the sweet potatoes, then cut them in half, lengthwise.

Step 2

Place them flesh side down on the greased pan, and bake for 25-35 minutes, until the potatoes are tender and shriveled.  How long they take will depend on their size.

Step 3

In a large bowl, combine the fire roasted corn, black beans, red onion, lime juice, olive oil, cilantro, salt, black pepper and cayenne pepper. Taste and adjust if necessary by adding more salt, lime juice or pepper.

Step 4

In a blender or food processor, add the flesh of the avocados (remove the pit and skin), water, salt, lime juice and garlic. Blend until smooth, then add the cilantro and pulse until it leaves little flakes in the sauce, but do not completely blend.

Step 5

When the sweet potatoes are tender, remove from the oven and flip flesh side up. Mash the inside of each potato a little bit, then add some of the filling to each one, about 3/4 cup each. Drizzle with green sauce, as desired, and serve with more limes, hot sauce, vegan sour cream or pickled red onions. Enjoy!