Best Baked Sweet Potato
Adapted from Deliciously Ella Every Day
4-5 medium-sized sweet potatoes, scrubbed and poked with a fork
3 Tblsp olive oil
8 oz sliced mushrooms
1 15-oz can black beans, drained and rinsed
3 large garlic cloves, crushed
1/2 tsp cayenne pepper
1 tsp ground coriander
salt and pepper
2 avocados, chopped into pieces
4 tsp tahini
1/3 cup lime juice
2 tsp honey
2 tsp olive oil
Preheat the oven to 425 degrees. Line a baking pan with foil, add the potatoes and bake for 45 minutes or until tender.
In a frying pan, heat the olive oil. Sauté the mushrooms, beans, garlic, cayenne, coriander, salt, and pepper for 5 minutes or until the mushrooms are soft.
Make the dressing in a mug. Combine all ingredients with 4 teaspoons of water. Salt to taste.
When the potatoes are cooked, slice each one in half lengthwise. Fill them with a portion of the bean mixture and chopped avocado. Drizzle with tahini dressing and serve.