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Sweet potatoes are more than just a staple food; they are a culinary treasure known for their versatility and nutritional richness. Their natural sweetness and hearty texture make them an ideal base for a multitude of dishes, ranging from savory to sweet. In this article, we will delve into the delightful recipe for Sweet Potato Bliss with Guacamole Delight, a dish that not only tantalizes the taste buds but also promotes health and well-being.

Stuffed Sweet Potatoes with Guacamole

Discover the delightful combination of flavors in Sweet Potato Bliss with Guacamole Delight. This vibrant dish features perfectly roasted sweet potatoes filled with a hearty mix of black beans, corn, and spices, topped with creamy guacamole. Packed with essential nutrients and bursting with taste, it's a great choice for any meal. Ideal for vegans and those seeking nutritious options, this colorful recipe is quick to prepare and perfect for meal prep or gatherings. Enjoy a fulfilling and healthy culinary experience!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

Salt and pepper, to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1 lime, juiced

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

½ cup fresh cilantro, chopped

1 cup guacamole (store-bought or homemade)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Scrub the sweet potatoes under running water to remove any dirt. Pat dry. Poke the sweet potatoes several times with a fork to allow steam to escape.

      Bake Sweet Potatoes: Place the sweet potatoes on a baking sheet lined with parchment paper. Drizzle olive oil over them and sprinkle with salt and pepper. Bake in the preheated oven for about 45-55 minutes or until they are tender when pierced with a fork.

        Make the Filling: In a medium bowl, combine the black beans, corn, cumin, smoked paprika, lime juice, cherry tomatoes, red onion, and cilantro. Mix well and season with salt and pepper to taste.

          Stuff the Potatoes: Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut a slit down the center of each potato lengthwise, gently pushing the ends inward to open them up. Using a fork, fluff the insides a bit, then spoon the black bean and corn mixture into the cavity of each sweet potato.

            Add Guacamole: Top each stuffed sweet potato generously with guacamole for a creamy finish.

              Serve and Enjoy: Serve warm, garnished with extra cilantro and a lime wedge, if desired.

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings