Baked sweet potato with black bean salsa
4
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Perfectly baked sweet potatoes go so well with fresh avocado, tomato and bean salsa.
Ingredients
Orange sweet potato (kumara)
1000 g, (4x250g), unpeeled, scrubbed
Cooked black beans
255 g, (1x400g can, rinsed, drained)
Tomato(es)
2 medium, chopped
Green shallot(s)
1 individual, thinly sliced
Avocado
½ medium, chopped
Fresh coriander
¼ cup(s), chopped
Lime juice
1 tbs
Fresh red chilli
½ whole, finely chopped
Extra light sour cream
⅔ cup(s), (160g)
Lime(s)
1 medium, cut into wedges to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
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.
2
Meanwhile, combine beans, tomatoes, shallot, avocado, coriander, juice and chilli in a large bowl.
3
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.
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