Spicy Southwest Loaded Sweet Potatoes with Cilantro Lime Avocado Cream

Inspired by this recipe from What’s Gaby Cooking

• 4 medium organic sweet potatoes (white or orange, I used white)
• 3/4 cup organic corn (frozen and thawed or fresh)
• 2 tablespoons Fork & Leaf Sauteing Oil
• 1 small red onion, diced
• 1 bell pepper, chopped (I used a yellow bell pepper)
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1-2 chipotle peppers in adobo sauce, minced
• 1 cup cooked black beans
• 2 cups fresh baby spinach, roughly chopped
• 1/4 cup fresh cilantro, roughly chopped

Preheat the oven to 425ºF.

Wash and scrub the sweet potatoes, well. Prick the sweet potatoes with a fork. Place the sweet potatoes on a rimmed baking pan and place in the oven. Roast for approximately 45-60 minutes, until cooked thoroughly and tender. Use a knife to check for doneness.

Make the Cilantro Lime Avocado Cream while the potatoes are cooking (recipe below) and set aside.

Right as the sweet potatoes are nearly done cooking, in a hot cast iron skillet over a medium-high heat, add the corn kernels and let the corn roast, without stirring for a few minutes. Continue to let cook until the corn is slightly charred. Remove the corn from the pan, reduce the heat to medium. Add the olive oil to the hot pan and add the onion and bell pepper. Cook for 3 to 5 minutes until the onions are soft. Add the garlic, spices, chipotle peppers, black beans and spinach. Give it all a good stir and cook until heated through and the spinach is wilted. Taste and adjust the seasonings as needed.

Once the sweet potatoes are done, remove from the oven and let cool slightly. Cut the potatoes down the center lengthwise and squeeze open. Stuff each potato with the filling, using it all up. Overflowing is always good when it comes to a stuffed potato. Top each sweet potato with a couple spoonfuls of the Cilantro Lime Avocado Cream and a little more fresh cilantro. Serve immediately.

• 1 large ripe avocado
• 1 tablespoon Fork & Leaf Grapeseed Oil
• 3/4 cup cilantro, stems removed
• Juice from 1 lime
• 1 clove garlic
• 1 teaspoon honey or other liquid sweetener
• 1/4 cup water
• 1/8 teaspoon salt

With an immersion blender or regular blender (I used my Blendtec), blend all the ingredients together until smooth and creamy. Add more water if it is too thick. Taste test and adjust seasonings as necessary. Refrigerate until ready to use. Can be made a day ahead, the flavors get even better as it sits.