Big Comfy Sweet Potato
Comfort food at it’s finest, with sauce so good you could drink it!
from My New Roots
Ingredients
Sweet Potatoes
- 4 medium-large sweet potatoes
- 1.5 C black beans (1 can)
- 1 ripe avocado
Optional Toppings
Red Blanket Sauce
- 1 knob of coconut oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 14 oz can tomatoes
- 1 tsp cumin
- 1/2 tsp cinnamon
- 1/2 tsp thyme
- 1/4 tsp ground chipotle (or 1 chipotle in adobo sauce)
- 1/8 tsp cayenne
- 2 medjool dates
- 2 T raw cacao powder (or cocoa powder)
- 1 T tahini (or other nut butter)
- 1/4 C water
- 1.5 T lime juice
Servings:
Instructions
Baked Sweet Potatoes
- Preheat oven to 400°F. Prick sweet potatoes a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it’s done when a knife can easily pierce the skin and the center is soft.
- Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom. Open up to reveal its orange flesh.
- Stuff the sweet potato with black beans and top it with avocado, and anything else you'd like. Pour Red Blanket Sauce over the top. Serve and enjoy.
Red Blanket Sauce
- In a medium saucepan over medium heat, melt oil and add all spices. Cook, stirring frequently, until fragrant, about a minute. Add onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.
- Pour canned tomatoes into the pot and cook for 5 minutes. Season to taste.
- Carefully transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached. Season to taste.
- Serve. Store leftovers in the fridge for up to one week.
- Makes 2 cups
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