Instructions
Follow the steps and taste along the way.
Prepare the sweet potatoes
Preheat the oven to 210 °C. Wash and dry the sweet potatoes, then prick them in several places with a fork. Rub them with 10 g of olive oil and 1 g of salt, place them on a baking sheet, and bake for 45 to 55 minutes, until a knife slides easily into the center.
Sauté the onion and spices
When the sweet potatoes have been baking for about 25 minutes, heat the remaining 15 g of olive oil in a pan. Add the red onion and cook for 4 minutes, until softened and beginning to turn golden at the edges. Add the smoked paprika, cumin, and black pepper; stir for 30 seconds, until fragrant.
Finish the bean filling
Add the black beans and corn to the pan. Cook for 4 minutes, stirring occasionally. Stir in the tomato and 2 g of salt, then cook for another 3 minutes, until the tomato has softened but the filling is still chunky. Remove from the heat, add the juice of one lime, and stir in half of the chopped cilantro.
Blend the lime avocado
Blend the avocado flesh with the juice of the second lime, 30 ml of water, and the remaining 1 g of salt until smooth and spreadable with a spoon. If it is too thick, stir in another 10 ml of water.
Fill and serve
Cut the baked sweet potatoes lengthwise, keeping them joined at the bottom, and gently open them up. Divide the bean filling among them, spoon the avocado sauce on top, and sprinkle with the remaining cilantro. Serve immediately while the sweet potatoes are hot.
