Best Baked Sweet Potato

Family weeknight dinners don't get easier than this.  I turn on the oven when I get home from work, scrub the potatoes and get them baking.  From that point, dinner is ready in less than an hour with not too much more work.  Save the extra dressing for a salad like a marinated kale salad.

Best Baked Sweet Potato
Adapted from Deliciously Ella Every Day
Serves 4-5

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.