via @ 手机看病APP 及Minimalist baker
Serves: 2
Serving size: 1 sweet potato boat
Calories: 157
Fat: 5g
Carbohydrates: 23g Sugar: 0g Sodium: 44mg Fiber: 4.6g Protein: 4.8g
Cook Time: 50 min
Storage: 1-2 days, can be reheated by microwave or oven.
用料
| small sweet potatoes | 1 |
| (can or boiled) black beans, drained and rinsed | 15g |
| Grated Manchego or other Mexican cheese (such as Cotija or Pepperjack) | 1/4 cup |
| Avocado Crema-Light sour cream | 1/4 cup |
| Avocado Crema- Ripe avocado & lime juice | 1/2 |
| Fresh Salsa, Cilantro and Green Onion | for topping and dipping |
黑豆香焗红薯船的做法
Bake sweet potatoes in a 400 degree oven directly on the baking rack for 40-45 minutes or until tender to the touch. In the meantime, make avocado crema by mixing 1/2 a ripe avocado, 1/4 cup light sour cream and a bit of lime juice until creamy and smooth. Refrigerate until potato boats are ready to serve.
![黑豆香焗红薯船的做法步骤图，怎么做好吃 第2张]( "黑豆香焗红薯船的做法步骤图，怎么做好吃 第2张")
Carefully cut sweet potatoes in half and scoop out insides to make “boats.” Leave ~ 1/4 – 1/2 inch of flesh so they don’t become too fragile and difficult to e sweet potato boats face up on a baking sheet and fill with black beans and top evenly with grated back in oven to warm through and remove when cheese is melted and bubbly.
Remove from oven and arrange on a serving platter. Top with salsa, avocado crema, chopped green onion and fresh cilantro. Additional toppings might include guacamole, hot sauce and lettuce.
小贴士
Reserve leftover sweet potato for sweet potato almond butter muffins, or another recipe of your choice.