Twice Baked Sweet Potatoes

Double this recipe and have fabulous left-overs.  We even eat these for sometimes for breakfast.  Note for the super-organized: bake the sweet potatoes the night before when you have something else in the oven.

I shared a link to this recipe Allergy Friendly Friday at Cybele Pascal's blog.

4 medium-large red garnet yams (sweet potatoes)
1 large onion, chopped
1 tablespoon olive oil

1 cup black beans
1/4 - 1/2 cup vegan sour cream
handful of cilantro, chopped roughly
chipotle hot sauce to taste
sharp cheddar cheese (optional)

Pierce yams in several places with a fork.  Bake in a 350 degree oven until pierced easily with a fork (usually 45 - 60 minutes, depending on the size of your sweet potatoes). 

Meanwhile, heat olive oil  in a skillet, add onions and cook slowly, stirring occasionally until onion are caramelized.

Allow yams to cool enough to handle.  Slice in half length-wise and scoop out the flesh leaving a shell about 1/4 inch thick.  Mash the pulp a bit and stir in black beans, sour cream, cilantro, and hot sauce.  Mix well.  Fill the shells with the mixture.  Top with cheese in desired (if you use very sharp cheddar, you can use very little and still have great that great cheddar taste).

Return to the oven until hot and tops are golden brown. 

Options:

- obviously real sour cream can be used

- omit the cheese for a vegan option

- add steamed broccoli chopped very small to the filling mix

- substitute chickpeas, parsley, and curry powder, for the black beans, cilantro, and hot sauce

- use your imagination!