This loaded baked sweet potato is a complete meal, stuffed with black beans and drenched in gochujang sauce.
Ingredients:
2 medium sweet potatoes, washed and scrubbed
2 Tablespoon avocado oil or olive oil
1 15 oz. can black beans, drained and rinsed
2 scallions (spring onion), thinly sliced
2 cloves of garlic, grated
juice and zest of 1/2 lime
salt to taste
Gochujang sauce:
1 Tablespoon gochujang
3 Tablespoons maple syrup
1/2 Tablespoon tamari
1 teaspoon sesame oil
2 teaspoon sesame seeds
juice and zest of 1/2 lime
3 Tablespoons water
Method:
1. Preheat oven to 425 F. Use a fork to poke a few holes in the sweet potato before cutting in half lengthwise. Place the sweet potatoes on a lined baking sheet. Drizzle with 1/2 Tablespoon oil and rub over the potatoes. Place them cut side down on the sheet and roast for 30 minutes, until the sweet potatoes are soft and the bottoms start to caramelize around the edges. Remove from oven. Lightly smash the tops with a fork and set aside.
2. Meanwhile, place the drained black beans in a mixing bowl.
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3. Heat remaining oil in a small saucepan. Add whites of the spring onion and garlic and sauté for minute, until the onion is soft, and the garlic is fragrant.
4. Stir in this mixture over the black beans along with the zest and juice of half lime, tamari and a pinch of salt. Taste and add salt if required. Set aside.
5. In a small bowl, add gochujang, maple syrup, tamari, sesame oil, sesame seeds, lime zest, juice from half lime and water. Whisk together. Pour this mixture to the same saucepan and bring to a simmer for 3-5 minutes, until the sauce has reduced and thickened. Remove from heat.
To assemble:
Place 2 sweet potato halves on a serving plate. Spoon over the black beans and drizzle with 1-2 spoons of the gochujang sauce. Top with extra spring onion if desired.
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