Tex-Mex Sweet Potatoes

Ingredients

• 4 unit Sweet potatoes (medium, regular shape)
• 400 g Canned black beans (drained and rinsed)
• 150 g Sweet corn, canned or frozen (drained)
• 1 c. à café Smoked paprika
• 1 c. à café Cumin seeds (ground)
• 0.5 c. à café Onion powder
• 1 pincée Fleur de sel
• 1 pincée Black pepper
• 150 g Plain Greek yogurt (or thick crème fraîche)
• 1 c. à café Lime zest
• 2 c. à café Lime juice
• 1 unit Avocado (ripe, peeled and diced)
• 15 g Fresh cilantro (chopped)
• 50 g Grated cheese (cheddar or mozzarella) (optional, for a richer version)

Instructions

1. Prepare the sweet potatoes

   Select 4 medium sweet potatoes, wash them, dry them and preheat the oven to 180°C. Place them on a baking sheet lined with parchment paper.

   Time: PT5M

   Temperature: 180°C

2. Cook the sweet potatoes

   Bake the sweet potatoes for 40 minutes, until the skin is slightly soft and the flesh is tender.

   Time: PT40M

   Temperature: 180°C

3. Let cool

   Remove the potatoes from the oven and let them rest for 5 minutes so they are cool enough to cut without burning.

   Time: PT5M

4. Prepare the spicy bean‑corn mixture

   In a bowl, combine the drained black beans, corn, 1 tsp smoked paprika, 1 tsp ground cumin, ½ tsp onion powder, a pinch of fleur de sel and pepper. Mix well.

   Time: PT5M

5. Prepare the lemony yogurt sauce

   In a small bowl, combine the Greek yogurt (or crème fraîche), lime zest, lime juice, a pinch of fleur de sel and a turn of pepper. Whisk until smooth.

   Time: PT3M

6. Prepare the avocado

   Cut the avocado in half, remove the pit, peel it and dice the flesh. Drizzle the dice with a little lime juice to prevent oxidation and lightly season with salt and smoked paprika if desired.

   Time: PT3M

7. Assemble the sweet potatoes

   Slice each sweet potato lengthwise. Using a fork, gently fluff the flesh. Fill each half with the bean‑corn mixture, add a spoonful of yogurt sauce, distribute the avocado dice, sprinkle with chopped cilantro and, if desired, top with grated cheese. Serve immediately.

   Time: PT5M

Nutrition Facts

Calories

480

Protein

17 g

Carbohydrates

85 g

Fat

9 g

Fiber

14 g

Ingredient Substitutions

• Instead of Canned black beans: red beans, pinto beans
• Instead of Cumin seeds: ground cumin
• Instead of Plain Greek yogurt: crème fraîche
• Instead of Grated cheese (cheddar or mozzarella): Mexican cheese

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon or spatula
• Zester (optional)
• Small spoon or ramekin (optional)
• Serving plate
• Measuring spoons

Critical Steps — Do Not Skip

• Cooking the sweet potatoes
• Mixing the spices
• Final assembly

Chef Tips from the Video

• Lightly grill the corn before adding for extra flavor.
• Sprinkle a bit of Espelette pepper for a mild heat.
• Use organic lime for a more pronounced aroma.

Troubleshooting

Storage

Refrigerator: Store the stuffed sweet potatoes in an airtight container, 2 to 3 days.

Freezer: Not recommended, the texture of sweet potatoes and avocado deteriorates.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Cook the sweet potatoes a day ahead and reheat before serving.
• Prepare the bean‑corn mixture and yogurt sauce the day before and keep refrigerated.
• Dice the avocado just before serving to prevent browning.