Loaded Sweet Potatoes
Ingredients
- 2 medium sweet potatoes 8 to 10 ounces each, scrubbed and dried (not peeled)
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 1 cup cooked black beans if canned, rinsed and drained
- 3/4 cup shredded Mexican cheese blend
- 1-1/2 tablespoons chopped cilantro divided
- 1/2 avocado sliced
- 2 eggs fried or poached
- 2 teaspoons sriracha
Instructions
- Heat the oven to 425°F. Line a cookie sheet with parchment paper. Set aside.
- Halve sweet potatoes lengthwise, then brush all over with olive oil and sprinkle both sides with Kosher salt.
- Place sweet potato cut side down on prepared sheet and roast for 30 to 40 minutes, or until completely cooked through. Remove sweet potatoes from the oven, turn them over and let cool slightly. Use a fork to rough up the flesh and slightly flatten the potatoes. Season with salt and pepper.
- Sprinkle half the cheese and 1/2 tablespoon cilantro over the potato halves (flesh side). Spoon the black beans over the cheese and top with remaining cheese and 1/2 tablespoon cilantro.
- Return the pan to the oven and bake for another 5 minutes, until the cheese has melted and the beans have warmed through.
- Cook eggs – fried or poached – while potatoes are in the oven for the last 5 minutes.
- Top with potatoes with avocado slices and then eggs. Sprinkle 1/2 tablespoon cilantro and a few squirts of sriracha.
