Overstuffed Sweet Potatoes with Chipotle-Lime Yogurt
So you want to eat a little healthier…but steamed veggies and plain chicken even sounds boring. We get it. These overstuffed sweet potatoes with chipotle-lime yogurt—from chef and holistic nutritionist Mareya Ibrahim’s new cookbook, Eat Like You Give a Fork: The Real Dish on Eating to Thrive—taste indulgent and look impressive. But they’re actually super easy to pull off (not to mention really nutritious).
Want to make life even easier? Used canned black beans and roast the sweet potatoes ahead of time—they’ll keep in the fridge for up to five days. Meal prep, anyone?
From Eat Like You Give a Fork: The Real Dish on Eating to Thrive. Copyright © 2019 by Mareya Ibrahim and reprinted with permission from St. Martin’s Griffin.
4 small to medium sweet potatoes, or 2 large sweet potatoes cut in half
2 tablespoons ghee (clarified butter) or raw coconut oil
Kosher salt and freshly ground black pepper
1 cup plain Greek yogurt
½ teaspoon dried chipotle chili powder
1 tablespoon fresh lime juice
1 cup cooked black beans (drained and rinsed, if canned)
1 avocado, cubed
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh chives
Freshly ground black pepper
1. Prepare the Potatoes: Preheat the oven to 425°F. Line a rimmed baking sheet with aluminum foil.
2. Put the sweet potatoes on the prepared baking sheet and roast until fork-tender, 40 to 45 minutes. Remove from the oven.
3. Slice the potatoes lengthwise down the center and fluff the flesh with a fork. Work 1 teaspoon of the ghee and a pinch of salt and pepper into each potato.
4. Make the Chipotle-Lime Yogurt: Place the yogurt, chili powder and lime juice in a small bowl and stir to combine.
5. To serve, top each sweet potato with ¼ cup of the black beans, 1 tablespoon of the cubed avocado, 1½ teaspoons of the cilantro, ½ teaspoon of the chives, a drizzle of the chipotle-lime yogurt and freshly ground black pepper as desired.