It’s Friday and that means I’m skipping around town instead of sitting behind the computer! This week’s Friday Take Over is a recipe from the sun-worshipping-creative-spirit Betsy from BetsyLife. I am so super excited about it too because I love me some sweet potatoes. Like, way more than a boring old Russet potato – even with sour cream and chives. Betsy’s got a spicy one for y’all. P.S. Betsy is an incredible food stylist and photographer. After seeing her photos, I bet my bottom dollar you’re going to pick up some sweet potatoes for the weekend. I know I am! Enjoy!
Ever since Seasonal Potluck featured sweet potatoes in November last year, I’ve become hooked! My mom never fed us sweet potatoes as kids, so they were never really on my radar. Once I was forced to use them, I ended up falling in love….with a caveat.
I like my sweet potatoes spicy. I’m not into the brown sugar and marshmallows, I’m more about chili pepper+natural sweetness combo. If you’ve never eaten them like this, you should try it.
Once again The Hubs is out of town so I’m eating for one. I took one of the large sweet potatoes I got at the farmers market last week and baked it at 400 degrees for about 45 minutes until it got soft (make sure you poke some holes with a fork before baking!) Then I scoured my fridge for what I could stuff it with. Spicy black bean burger? Done! The result was truly fantastical, not to mention the perfect meal for one (and healthy!)
Stuffed Sweet Potatoes
1 large sweet potato
1 spicy black bean burger
2 scallions, thinly sliced
1/2 tsp chipotle chili powder
1/2 tsp cumin
1 T pepper jack cheese, shredded
1/2 avocado, diced
Heat oven to 400 degrees. Poke holes all over the sweet potato with a fork. Bake directly on the oven rack for about 45 minutes or until soft. Meanwhile, microwave the black bean burger for 1 minute on each side. Once the patty is heated through, coarsely chop. Cut a slit in the potato and carefully scoop out the flesh, reserving the skin. In a small bowl mash sweet potato, black bean burger, scallions, chili powder, and cumin until well combined.
Scoop the mixture back into the potato skin and top with shredded cheese. Place the potato on a baking sheet coated in foil. Put the potato back in the oven for 5 minutes, or until cheese melts. Top with diced avocado and serve.
Who else loves sweet potatoes? Head over to Seasonal Potluck’s sweet potato party to see some great recipes, and link yours up. Also, be sure to check out this year’s featured ingredient, butternut squash! (Yet another sweet item that is great when combined with spicy flavors!)
I’m in awe with how beautiful this stuffed sweet potato looks. I can only imagine what it tastes like!
But the recipes don’t stop there. You have to see what else Betsy’s put together at her blog BetsyLife. Three words for you Samoa Bundt Cake. What? Yes, you heard me right! How about something savory? You must make this Chicken Tamale Casserole. It’s on my menu next week, especially for one of the nights when we have soccer or gymnastics because I’m pretty sure it can be made ahead of time.
Like what you saw? Please consider pinning it to one of your Pinterest boards!