It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner.
Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.”
I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with a light crunchiness, the deep orange flesh of the sweet potato with the brilliant green of the avocado.
This recipe is extremely easy to pull together and is simply packed plant-powdered nutrition. Let me break it down:
- The sweet potatoes are high in fiber and vitamins like A, B6 and C and carry a low glycemic index. And did you know you can eat their skins? You can! Just scrub them well before baking. I thought it would be weird to eat sweet potato skin at first, but I really like it!
- The black bean sofrito boosts the protein along with the fiber in this dish. I learned the secret of yummy black bean sofrito when I was on a mission trip to Panama earlier this year…at each lunch and dinner while we were in the mountains, beans would be served (along with rice and some meat). I couldn’t get over how good the beans tasted and had to know what made them so flavorful. When I tried it after I got back home, I was extremely pleased with the results.
- For the spicy gucamole, I wanted to do more than simply give it some heat – I wanted to sneak in some extra nutrients too which I accomplished by adding spinach. Were my kids any wiser? Nope!
If you want to make this for a weeknight but anticipate being tight on time, bake your sweet potatoes ahead of time. Although the sofrito cooks up quickly, to make things speedier, you also could make it ahead of time. You’ll want to make the spicy guacamole fresh, though, but it will take less than 10 minutes. While you’re making the guac, you can be re-heating the potatoes and sofrito.
A nutrient-dense meal that's easy to pull together and a beautiful contrast in flavors, texture and color.
- 1 per person sweet potato, scrubbed
- 3 cups black beans, cooked
- 1/2 onion, diced
- 3 large garlic cloves, minced
- 1 large tomato
- 1 tsp oregano
- 1/2 tsp salt
- dashes pepper
- 1/2 cup water
- 3 avocadoes, peeled and pitted
- 4.5-6 tsp freshly squeezed lime juice
- 1/3 cup fresh cilantro, minced
- 1 large garlic clove
- 2 tsp cumin
- 1/2 tsp, scant salt
- 1/2 cup spinach, chopped fine
- 1/3-1/2 cup jalapeno peppers, minced
- dashes freshly ground pepper, to taste
- dashes dried chili flakes, to taste (optional)
Pierce each sweet potato several times with a knife then in a 375 degree F oven for about 45 minutes or until the flesh is very tender.
Add the onion, garlic and tomato to a pot with a little water and cook over high heat until the onion is translucent. Add more water if needed to prevent the vegetables from sticking.
Add remaining ingredients, bring to a boil and then simmer until the water is absorbed, using a potato masher to break up the beans slightly. For a creamier sofrito, add a little more water and adjust seasonings to taste.
Cut the avocado into a bowl and mash. Add remaining ingredients and stir to combine. Make sure you save the avocado pit which can be added to any leftovers to prevent browning.
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- My daughter and I have a mild obsession with Jeff’s Natural’s jalapeno peppers which you can find here. Jeff uses purer ingredients than the canned kind and I love them in this spicy guacamole.