Maybe I was craving some vitamin A or maybe I just wanted some healthy comfort food? Either way, I found inspiration in the sweet potato.
For a serious dose of vitamin A, in a serious comfort food ingredient, it’s got to be all about the sweet potato. When roasted, their sweetness is irresistible. It’s like dessert for dinner but healthier.
I read that your body’s uptake of all that beta-carotene goodness increases if you enjoy them with a little fat. Just one tablespoon of olive oil does the trick. Of course, in this recipe, I couldn’t resist using bacon instead!
- 2 sweet potatoes
- 2 cups cooked black beans
- 1 bacon slice, diced
- 1/4 onion, diced
- 2 garlic cloves, minced
- 1/2 teaspoon ancho chili powder
- 1 tablespoon maple syrup
- Salt + pepper, to taste
- 1 tablespoon fresh cilantro, minced
- 2 tablespoons shredded smoked Gouda (optional)
- Preheat oven to 400 degrees Fahrenheit.
- Scrub the sweet potatoes and pierce with a fork all the way around each potato.
- Place the sweet potatoes on a foil-lined baking sheet.
- Roast in the oven for one hour or until tender all the way through.
- While the potatoes roast, heat a medium-sized frying pan over medium heat.
- Add the diced bacon and cooked until crispy.
- Scoop out the crisped bacon, leaving the fat in the pan.
- Add the diced onion and minced garlic to the bacon fat. Saute until the onion becomes translucent.
- Add the black beans, along with the ancho chili powder and maple syrup.
- Season with salt and pepper to taste.
- Cook until the beans are fully re-heated. Keep warm over low heat until the potatoes are done roasting.
- When the potatoes are ready, place each one a plate and cut open down the center.
- Mash a little of the flesh and spoon on the bean mixture.
- Sprinkle each stuffed potato with the bacon bits, some cilantro, and a tablespoon of smoked Gouda and serve.
This recipe is easily adaptable to whatever ingredients you have available. I already see a ton of variations.