Weeknight-friendly sweet potatoes stuffed with chipotle black beans, avocado, cilantro, and chipotle yogurt.
Ingredients
4 large sweet potatoes (about 2 pounds total), scrubbed and patted dry
2 tablespoons olive oil
1 small yellow or white onion, finely chopped
1/2 teaspoon kosher salt
1 (15-ounce) can black beans, drained and rinsed
1/4 cup water
1 finely chopped canned chipotle in adobo chile
1 tablespoon plus 2 teaspoons sauce from can of chipotles in adobo, divided
1 medium lime, halved, divided
1/2 cup whole-milk plain Greek yogurt
1 medium avocado, diced
2 tablespoons chopped fresh cilantro leaves and tender stems
Instructions
Arrange a rack in the middle of the oven and heat to 425°F. Line a rimmed baking sheet with aluminum foil. Prick each sweet potato in four or five spots with a fork. Place them on the baking sheet and bake until very tender, about 1 hour. Meanwhile, make the chipotle black beans.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, 3 to 5 minutes. Stir in the salt.
Add the beans, water, chipotle chile, and 1 tablespoon of the adobo sauce. Cover and reduce the heat to maintain a simmer. Cook for 5 minutes. If there's any remaining water in the pan, simmer the mixture uncovered until evaporated. Remove from the heat, squeeze in the juice of half the lime, and stir to combine.
Make the chipotle yogurt by stirring the Greek yogurt and remaining 2 teaspoons adobo sauce together in a small bowl.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Create a pouch for the filling by gently pushing the ends of the sweet potato toward each other. Divide the black bean filling over the sweet potatoes. Top with diced avocado, chipotle yogurt, and chopped cilantro. Squeeze the remaining half of the lime over the sweet potatoes and serve.
