I greet you once again with a Mexican influenced dish. Being summertime we’re growing cilantro in the garden, and it’s a great pairing with so many flavors. Aka spicy flavorful food…as much as possible.
It’s no secret that black beans and sweet squash are one of my favorite combinations. After I made some black bean butternut squash enchiladas I kept working with the flavors. I think sweet potatoes can be prepared a little plainly sometimes, when they actually have a lot of options for enhancement. Of course, normal twice baked potatoes are delicious with melted cheese, but these are spicy and amazing. We had them alongside steak and in addition to tasting good they boast no fork labor! (Releasing you from the self-mashing prophecy).
In other news the lemon cake I wrote about a little while ago has been a real crowd pleaser lately and is was just made for a second time by my mom. Once again, no one expects to like the lemon cake, then they love it.
But, be healthy-ish and enjoy these sweet potatoes on a nice evening. Maybe even grill them? And everything else under the sun? I’m not kidding?
Begin by cooking sweet potatoes in a pan in a 400 degree oven for about 40 minutes or until tender
Meanwhile in a bowl combine onion, black beans, tomato, salsa and spices. Add most of the cilantro but leave some out for garnish. Let the mixture marinate.
When potatoes are done slice them in half and scoop out insides into a bowl. Mash mixture with oil until smooth with a potato masher or hand mixer.
Add in about ¾ of the black bean mixture and stir. Now is the time to adjust the seasonings to your liking.
Using a spoon place potato mixture back into the potato skins on a cookie sheet. Top the potatoes with the extra bean mixture and a sprinkle of Mexican cheese. Place back in oven for a few minutes to rewarm and melt cheese.
When ready to serve take out and garnish with fresh cilantro. Enjoy!