Instructions
Follow the steps and taste along the way.
Bake the sweet potatoes
Preheat the oven to 200 °C. Wash and dry the sweet potatoes, then prick them in several places with a fork. Brush them with 10 ml of the olive oil and sprinkle with 2 g of salt. Place on a baking sheet and bake for 50–60 minutes, until a knife slides easily into the center.
Cook the onion with the spices
While the sweet potatoes bake, heat the remaining 10 ml of oil in a pan. Add the red onion and cook over medium heat for 5 minutes, until softened and lightly golden at the edges. Stir in the cumin, smoked paprika, and chili; heat for another 30 seconds, until fragrant.
Finish the bean filling
Add the black beans and corn to the pan. Season with the remaining 3 g of salt and the black pepper, then cook for 5–6 minutes, stirring occasionally. Partially mash the beans with a wooden spoon so the filling holds together while some beans remain whole. Remove from the heat and stir in half of the chopped cilantro.
Prepare the lime yogurt and seeds
Mix the yogurt with 20 ml of lime juice and 1 g of salt. Set aside the remaining 5 ml of juice for the final seasoning. Toast the pumpkin seeds in a dry small pan for 2–3 minutes, shaking the pan often; when they become fragrant and begin to pop lightly, transfer them to a plate.
Stuff and serve
Cut the baked sweet potatoes lengthwise without slicing all the way through. Gently open them and fluff the flesh inside with a fork. Divide the bean-and-corn filling among them, drizzle with the remaining lime juice, and add the lime yogurt. Sprinkle with the pumpkin seeds and the remaining cilantro; serve warm.
