Baked sweet potato with black bean salsa
Perfectly baked sweet potatoes go so well with fresh avocado, tomato and bean salsa.
Orange sweet potato (kumara)
1000 g, (4x250g), unpeeled, scrubbed
Cooked black beans
255 g, (1x400g can, rinsed, drained)
2 medium, chopped
1 individual, thinly sliced
½ medium, chopped
¼ cup(s), chopped
Fresh red chilli
½ whole, finely chopped
Extra light sour cream
⅔ cup(s), (160g)
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Preheat a hooded barbecue over medium-high heat (see note). Lightly spray 4 sheets of foil with oil. Place sweet potatoes on foil and wrap to enclose. Cook, with hood down, turning occasionally, for 40 minutes or until tender.
- Meanwhile, combine beans, tomatoes, shallot, avocado, coriander, juice and chilli in a large bowl.
- Remove and discard foil from kumara. Allow to cool slightly, then cut a cross in the top of kumara and press slightly to open. Serve topped with bean mixture, sour cream, extra coriander sprigs and lime wedges.
SERVING SUGGESTION: Steamed green beans. TIPS: You can also cook this recipe in an oven preheated to 180°C or 160°C fan-forced. Black beans are a favourite of Latin American cooking, and you can find them at specialty food stores or health-food stores. If unavailable you can use red kidney beans.