Add a sweet and savory kick to your guacamole with sweet potato and chili powder! Loaded with black beans, Monterey Jack cheese and avocado, this spud guac is an explosion of flavor!
Ingredients
- 2 ea. Avocados From Mexico, cubed
- 1 ea. Sweet potato
- 1/4 c. Black beans, canned, drained
- 1/4 c. Monterey Jack cheese, shredded
- 1 t. Lemon juice
- 1/4 c. Chili powder
- 1/4 t. Cumin
- Salt, to taste
Instructions
- Preheat oven to 425ºF degrees.
- Place sweet potato on foiled baking sheet and cook for 45 minutes.
- In a small bowl, mash avocados and stir in lemon juice. Salt to taste.
- Once cooked, slice sweet potato in half. Careful not to tear the skin, scoop out the inside and place in a separate bowl.
- Add cumin and chili powder to sweet potato and stir until well combined.
- Transfer sweet potato mixture to guacamole bowl and add black beans. Stir until well combined.
- Scoop guacamole mixture into sweet potato skin and top with cheese.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!
