51
WINTER
2016
|
Baked Sweet Potato
ESCARPMENT
®
epicure
These baked sweet potatoes
with chipotle sauce are a fun
spin on the traditional baked
potato. The simple homemade
chipotle sauce can easily be
adjusted for spice and salt,
and keepswell in the fridge
for a fewweeks as a great
dipping sauce for fries,
veggies, andmore
baked potatoes!
what you need...
• 2Medium sweet potatoes
• 1 Can of black beans
• 2 Tbsp tomato paste
• 1 Medium onion
• 2 Cloves of garlic
• Soft goat cheese
• 1 Handful of chives
• 1 Avocado
sauce...
• 1 Cup greek yogurt
• 3 Tsp chopped chili peppers preserved in oil
• 1
½
Tbsp smoked paprika
• 1 Clove of garlic
• 1 Lime juiced
• Salt
what to do...
1. Heat the oven to 400°. Pierce the potatoes with a fork, wrap them in tinfoil
and bake them in the oven for 50-60minutes until they are soft and cooked all
the way through.
2. While the potatoes are baking, roughly chop the onion and garlic, and sauté in
olive oil until fragrant and translucent. Add 1 can of rinsed black beans, 2 tbsp
tomato paste, andmore olive oil as necessary. Cook the beanmixture for several
minutes, stirring and lightlymashing the beans tomix everything together well.
3. Tomake the chipotle sauce, in a food processor combine the Greek yogurt,
chopped chili peppers, paprika, garlic,
lime juice, and salt. Blend until well
mixed. Seasonwithmore salt to
taste and addmore chopped
chilli peppers in oil to addmore
spice to the sauce.
4. When the potatoes are finished,
unwrap them and cut them in half
lengthwise without cutting all the way through to the
bottom of the potato.
5. Fill the potato boats with the warm
beanmixture, crumbled goat cheese,
cubed avocado, fresh chopped chives,
and a drizzle of chipotle sauce on top.
RECIPE&PHOTOS | CORYNNFOWLER | NOURISHEDBYCORYNN.COM
with Black Beans
& Chipotle Sauce
