Baked Sweet Potatoes Stuffed with Black Beans and Corn

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   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.

   
4. 4

   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.

   
5. 5

   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.