I’m continuing on with the Fall/Winter produce recipes today, although this will the the last of them for a while, as I am switching over to Thanksgiving recipes next time. This particular recipe is another of our recent Meatless Monday discoveries for our many vegetarian/pescatarian/gluten-free friends and family members, although it could also be a side for a steak dinner if smaller sweet potatoes were used. (For all the gluten-free readers, please note that it is imperative to read labels carefully, as not all chipotle peppers in adobo sauce are gluten-free. As such, I have not tagged this as a gluten-free recipe.)

The first time we experimented with this dish, Eric’s initial reaction was that it was “restaurant worthy.” He eats out frequently, while traveling almost weekly for work. He knows (and cooks!) good food. He had never experienced a stuffed sweet potato dish like this, but would have gladly paid to eat it in a restaurant. I concurred. The smoky heat of the chipotles in adobo sauce added to the black beans and yogurt sauce make this dish perfect as a main or side for Tex-Mex, Mexican, Southwestern or Steakhouse restaurants. But it really is simple enough to enjoy at home. Easy, yet delicious rules our weekday dinners!

Chipotle Black Bean Stuffed Sweet Potato

Chipotle Black Bean Stuffed Sweet Potatoes (adapted from thekitchn.com) Time Required: 1 hour, Serves: 4

Ingredients:

• 4  large sweet potatoes (about 2 pounds total), scrubbed and patted dry
• 2 tablespoons  olive oil
• 1  small yellow onion, finely chopped
• 1/2 teaspoon  kosher salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 finely chopped canned chipotle in adobo chile
• 1 tablespoon + 2 teaspoons sauce from a can of chipotles in adobo, divided
• 1 medium lime, halved, divided
• 1/2 cup plain Greek yogurt
• 1 medium avocado, diced
• 2 tablespoons chopped fresh cilantro

Instructions:

Preheat the oven to 425°F. Prick each sweet potato in four or five spots with a fork. (Place them on the foiled lined baking sheet for ease of clean-up, if desired.) Bake the potatoes until they are very tender, about 1 hour.

Meanwhile, make the chipotle black beans. Heat the olive oil in a large skillet over medium heat until it is shimmering. Add the onion and cook, stirring occasionally, until it is softened and translucent, about 3 to 5 minutes. Stir in the salt.

Saute the onions.

Add the beans, water, chipotle chile, and 1 tablespoon of the adobo sauce to the skillet. Cover the pan and reduce the heat. Simmer the bean mixture for 5 minutes. Uncover the pan and if there is any remaining water in the pan, simmer the mixture uncovered until the excess liquid has evaporated. Remove the pan from the heat, squeeze in the juice of half the lime, and stir to combine.

Add the black beans & chipotle pepper to the onions.

Make the chipotle yogurt by stirring the Greek yogurt and remaining 2 teaspoons adobo sauce together in a small bowl.

Mix together the chipotle yogurt sauce.

Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Create a pouch for the filling by gently pushing the ends of the sweet potato toward each other. Divide the black bean filling over the sweet potatoes. Top them with the diced avocado, chipotle yogurt, and chopped cilantro. Squeeze the remaining half of the lime over the sweet potatoes and serve.

Top the potato with the chipotle yogurt sauce, avocado, & cilantro to serve.

Bring on the smoky heat!  ~Linda

Chipotle Black Bean Stuffed Sweet Potatoes (adapted from thekitchn.com) Time Required: 1 hour, Serves: 4

Ingredients:

• 4  large sweet potatoes (about 2 pounds total), scrubbed and patted dry
• 2 tablespoons  olive oil
• 1  small yellow onion, finely chopped
• 1/2 teaspoon  kosher salt
• 1 (15-ounce) can black beans, drained and rinsed
• 1/4 cup water
• 1 finely chopped canned chipotle in adobo chile
• 1 tablespoon + 2 teaspoons sauce from a can of chipotles in adobo, divided
• 1 medium lime, halved, divided
• 1/2 cup plain Greek yogurt
• 1 medium avocado, diced
• 2 tablespoons chopped fresh cilantro

Instructions:

Preheat the oven to 425°F. Prick each sweet potato in four or five spots with a fork. (Place them on the foiled lined baking sheet for ease of clean-up, if desired.) Bake the potatoes until they are very tender, about 1 hour.

Meanwhile, make the chipotle black beans. Heat the olive oil in a large skillet over medium heat until it is shimmering. Add the onion and cook, stirring occasionally, until it is softened and translucent, about 3 to 5 minutes. Stir in the salt.

Add the beans, water, chipotle chile, and 1 tablespoon of the adobo sauce to the skillet. Cover the pan and reduce the heat. Simmer the bean mixture for 5 minutes. Uncover the pan and if there is any remaining water in the pan, simmer the mixture uncovered until the excess liquid has evaporated. Remove the pan from the heat, squeeze in the juice of half the lime, and stir to combine.

Make the chipotle yogurt by stirring the Greek yogurt and remaining 2 teaspoons adobo sauce together in a small bowl.

Once the sweet potatoes are cool enough to handle, cut them in half lengthwise, leaving the bottom intact. Create a pouch for the filling by gently pushing the ends of the sweet potato toward each other. Divide the black bean filling over the sweet potatoes. Top them with the diced avocado, chipotle yogurt, and chopped cilantro. Squeeze the remaining half of the lime over the sweet potatoes and serve.