Baked Sweet Potato Boats with Black Bean Corn Salsa and Lime Crema

Ingredients

• •2 large sweet potatoes
• •1 cup canned black beans, drained and rinsed
• •1 cup corn kernels (fresh, frozen, or canned)
• •1/4 cup red onion, diced
• •1/4 cup fresh cilantro, chopped
• •1 small jalapeño, finely diced (optional)
• •1/2 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •1/4 teaspoon salt
• •1/4 teaspoon black pepper
• •2 tablespoons olive oil
• •1/4 cup plain Greek yogurt
• •1 tablespoon lime juice
• •1 teaspoon lime zest
• •1/8 teaspoon garlic powder

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2. 2

   Wash and scrub the sweet potatoes thoroughly. Pat them dry, then carefully pierce each sweet potato several times with a fork to allow steam to escape while baking.

3. 3

   Place the sweet potatoes on the prepared baking sheet and rub them with 1 tablespoon of olive oil. Bake for 45-50 minutes, or until they are tender and caramelized when pierced with a fork.

4. 4

   While the sweet potatoes are baking, prepare the black bean corn salsa. In a medium bowl, combine the black beans, corn, diced red onion, chopped cilantro, jalapeño (if using), ground cumin, chili powder, salt, and black pepper. Drizzle with the remaining 1 tablespoon of olive oil and mix well. Set aside to let the flavors meld.

5. 5

   To make the lime crema, whisk together the Greek yogurt, lime juice, lime zest, and garlic powder in a small bowl. Taste and adjust seasoning if needed. Refrigerate until ready to serve.

6. 6

   Once the sweet potatoes are cooked, let them cool for 5-10 minutes. Then, slice each sweet potato lengthwise down the middle, being careful not to cut all the way through. Gently press the ends together to create a pocket for the filling.

7. 7

   Fill each sweet potato boat with a generous amount of the black bean corn salsa. Drizzle the lime crema over the top and garnish with additional cilantro or lime wedges if desired.

8. 8

   Serve immediately, either as a standalone meal or alongside a light green salad. Enjoy!