Sweet Potato Open-Faced “Burritos”

This so incredibly delicious bundle of taste comes from Katherine Sacks in Epicurious. It may look a bit like a mess, but it is oh-so-tasty and worth every layer. The key is the coconut oil and the lemon & lime juices. So many things to recommend this one.

For 2 people you’ll need x2 sweet potatoes or yams (we used one of each, cut in half lengthwise), x2 cloves of garlic (crushed and roughly chopped), 1/2 red onion (chopped), x3 Tbsp coconut oil, x2 ripe avocados, 1/2 cup vegetable stock, 1/2 cup chopped kale, 1 can black beans (drained and rinsed), 1 Tbsp cumin, 1 Tbsp chipotle chili powder or cayenne, 1 Tbsp salt, 1/2 Tbsp pepper, 1/3 c shredded cheesed (we used sharp cheddar), 1/2 Tbsp lemon juice and 1 Tbsp lime juice.

Preheat the oven to 450. Over low heat, gently melt 2 Tbsp of the coconut oil in a small pot. Place the sweet potato halves into a large bowl and pour the liquid coconut oil over the top then add 1/2 Tbsp salt, 1/2 Tbsp cumin and 1/2 Tbsp chili powder. Gently toss so that the potato halves are coated and the spices are well distributed.

Place sweet potato halves, cut side up, on a rimmed baking dish and place in the oven for 25 mins until soft.

In a skillet over medium heat, melt the remaining 1 Tbsp of coconut oil. Add the chopped onion and x1 of the chopped garlic clove. Toss well over medium heat until soft and translucent, about 3-5 mins.

Add the beans, the remaining 1/2 Tbsp of cumin and chili powder and the vegetable stock. Turn the heat up, stir well and allow the mixture to boil so that the liquid reduces – about 10-12 minutes – and everything thickens.

Meanwhile, scoop out the avocado into a medium bowl and add the remaining x1 chopped clove of garlic, 1/2 Tbsp of lemon juice, salt and pepper and mash well with the back of a fork or large spoon.

After the beans have thickened enough, add the chopped kale and the lime juice and toss well over medium heat until the kale just wilts, about 2 mins max. Turn off the heat and set aside.

To serve, place the sweet potatoes side by side on a large plate and gently mash down the middle with the back of a fork or spoon to create a divot. Add the beans on top, topped with the avocado and finally the shredded cheese.

Serve warm and eat everything, including the skins.

So good.