BBQ black bean stuffed sweet potatoes
Chef
David A. Rivest
Hospital
Aurora Hospital
Yield
24 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
12 large or 24 small sweet potatoes
6 14-ounce cans of low-sodium black beans, drained, rinsed, and seasoned with salt and pepper
3 cups BBQ sauce
6 avocados, sliced, or 1 cup guacamole
1 1/2 cups chopped cilantro
1 1/2 cups pickled red onions (see recipe)
6 14-ounce cans of low-sodium black beans, drained, rinsed, and seasoned with salt and pepper
3 cups BBQ sauce
6 avocados, sliced, or 1 cup guacamole
1 1/2 cups chopped cilantro
1 1/2 cups pickled red onions (see recipe)
preparation
Instructions
1. Preheat the oven to 425°F.
2. Cut large yams in half lengthwise (or poke a few fork holes in small whole ones), and place on a parchment-lined sheet pan, open side down.
3. Bake for 30 minutes and check if the sweet potatoes are fork-tender. If not, continue cooking a bit longer, but do not overcook. Turn cut-side up. Using a fork, scruff up the inside of the yams, being careful to leave the skin intact, and sprinkle with a little salt and pepper.
4. Mix the BBQ sauce and seasoned black beans and divide over the sweet potatoes. Return them to the oven and bake for 10 to 15 more minutes until the beans are heated through.
5. In a saucepan, mix 1 1/2 cups sugar with 1 1/2 cups vinegar, add 3 large thinly sliced red onions.
Simmer on low until the onion is limp and tender.
6. Garnish with avocado slices or guacamole, pickled red onions, and cilantro.
2. Cut large yams in half lengthwise (or poke a few fork holes in small whole ones), and place on a parchment-lined sheet pan, open side down.
3. Bake for 30 minutes and check if the sweet potatoes are fork-tender. If not, continue cooking a bit longer, but do not overcook. Turn cut-side up. Using a fork, scruff up the inside of the yams, being careful to leave the skin intact, and sprinkle with a little salt and pepper.
4. Mix the BBQ sauce and seasoned black beans and divide over the sweet potatoes. Return them to the oven and bake for 10 to 15 more minutes until the beans are heated through.
5. In a saucepan, mix 1 1/2 cups sugar with 1 1/2 cups vinegar, add 3 large thinly sliced red onions.
Simmer on low until the onion is limp and tender.
6. Garnish with avocado slices or guacamole, pickled red onions, and cilantro.
