Ingredients
- 2 medium sweet potatoes (300-350 g each)
- 1 tbsp extra virgin olive oil
- 1 tsp salt, divided into 2
- 1 x 440 g can black or pinto beans, drained and rinsed
- 120 g cottage cheese
- 1 gup fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 120 g shredded cheese, divided into 2
- Hot sauce, to taste
To Serve:
- Sliced avocado
- Lime wedges
- Roasted pepitas
- Fresh coriander
Instructions
- Heat the oven to 220°C.
- Slice the potatoes in half lengthwise, rub with oil, and season with half the salt and cracked pepper. Place cut side down on a baking sheet. Roast until very tender, 30–45 minutes.
- Meanwhile, in a large bowl, stir together the beans, cottage cheese, coriander, cumin, smoked paprika, garlic powder, half the grated cheese, the remaining salt, cracked pepper, and a few dashes of hot sauce if using.
- Let the potatoes cool slightly, then scoop out the flesh and transfer to the bowl. Stir to combine and season with more salt to taste.
- Switch the oven to grill. Sprinkle a little bit of grated cheese into the empty sweet potato skins and grill until the cheese is melted and the skins are crispy, about 2 minutes.
- Divide the sweet potato and bean mixture between the boats (you may have leftovers - use them for quesadillas) and top with the remaining grated cheese.
- Grill until the filling is warmed through and the cheese is melted, 2-4 minutes.
- Top with diced avocado, coriander, a squeeze of lime juice, pepitas, and more hot sauce to serve.