Baked sweet potato with black 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.