Tex-Mex Stuffed Sweet Potatoes

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Select evenly shaped sweet potatoes and place on a baking sheet lined with parchment paper. Roast in a 180°C oven for 45 minutes until the skin softens, indicating the flesh is fully cooked through.
   ▶ ≈0:37
2. 2
   In a bowl, combine equal parts cooked black beans and corn. Add smoked paprika, cumin and onion powder if available. Mix well until all ingredients are evenly distributed.
   ▶ ≈0:57
3. 3
   Prepare the lime yogurt sauce by stirring lime zest, lime juice, fleur de sel and black pepper into Greek yogurt. Mix well until the sauce is tangy and creamy.
   ▶ ≈1:36
4. 4
   Peel a ripe avocado and cut it into cubes. Immediately drizzle with lime juice to prevent browning, and season lightly with smoked paprika and cumin if desired.
   ▶ ≈1:59
5. 5
   Halve the roasted sweet potatoes lengthwise. Fill each half with the black bean and corn mixture, then drizzle with the lime yogurt sauce and top with avocado cubes.
   ▶ ≈2:24
6. 6
   Finely chop fresh cilantro (both stems and leaves) and scatter over each stuffed sweet potato as a final garnish before serving.
   ▶ ≈2:46