Loaded Sweet Potato... Flats? Slices? Not really sure what to name this one but who really cares because it's GOOD. This recipe is versatile and oh so simple -- it could be a snack or quick lunch or dinner, whatever you're feeling. Fun fact: This was the first recipe that I could not resist eating the original plate of before taking pictures. That's right, you're not seeing the freshest picture because I couldn't hold myself off from diving in after making it. I think this might be a aspiring food photographer right of passage or something? Or I just don't have the discipline needed for this type of thing? That really is the hardest part of food blogging... having to take so many damn pictures before you can stuff your face. I've had people who follow me on Instagram say stuff like "Eilise, when I take pictures of my food they look bad compared to yours. Your lucky you're so good at taking pictures." I promise, it's not like I just snap a pic with my phone before eating (I wish). I don't know what I'm doing either. So I will continue spending absurd amounts of time photographing meals at the right time of day with the right lighting with the right props and blah blah blah until I ACTUALLY know what I'm doing and this stuff takes less time. Until then, I'll just have to accept that sometimes I might break and eat before I take pictures, and that's OK, as long as I have extra made to photograph later. PS. If you're looking at the picture and thinking "the recipe calls for sweet potatoes so why do the potatoes in the picture look white" it's because there is such a thing as white sweet potatoes! If you didn't know this, NBD I didn't either. I was taken by surprise when cutting into a sweet potato I got from the grocery store that I thought was going to be orange and, nope! It tasted similar -- a little more delicate and sweet -- but honestly I prefer the orange ones, especially for this recipe. Whatever color sweet potato you choose though will work just fine!
Loaded Sweet Potato Flats (serves 2-3)
1 large sweet potato
1/2 can of black beans
A batch of Cilantro-Lime Crema sauce
1 tsp coconut oil
smoked paprika (Optional)
Preheat oven to 425°. Cut sweet potato into thin, quarter-inch slices lengthwise. Rub slices with the coconut oil and sprinkle liberally with salt, cayenne pepper and smoked paprika. Spread out on a baking sheet and pop in the oven for 35 minutes until edges are slightly browned. Top roasted sweet potato flats with black beans (you can heat these before serving if desired, I usually don't because I'm too impatient and want the food in my belly ASAP), Cilantro-Lime Crema, and an extra sprig of cilantro for garnish, if desired.