Sweet potatoes stuffed with beans

Sweet Potatoes

4-6 servings

1 hour

Ingredients

5 sweet potatoes
1 can red kidney beans, rinsed and drained
½ cup frozen corn
1 onion chopped
1 ripe avocado diced
3 tbsp chopped parsley
1 tbsp olive oil
½ tsp cumin
½ tsp paprika
Salt and pepper
Sour cream (find the recipe here: https://www.fooditupblog.com/savory-pancakes-with-cashew-sourcr )

Method

Preheat oven to 180°C
Wash the sweet potatoes and poke them with a fork in several places.
Place them on a tray lined with parchment paper and bake for about one hour or until tender (baking time depends on the size of the potato).
In the meantime, heat 1 tbsp olive oil in a frying pan. Add the onion and cook for 2-3 minutes. Add the beans, corn and some water (about 1/2 cup), salt, pepper, cumin, paprika and cook until liquid is evaporated. Set aside.
When sweet potatoes are cooked, remove from the oven and let cool for 10-15 minutes.
To serve, cut the sweet potatoes in half lengthwise and using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top with the diced avocado, chopped parsley and sour cream.