Mexican Sweet Potatoes

Roasted Sweet Potatoes topped with a deliciously zesty Mexican topping and Tahini Dressing.

Scale

4 medium sweet potatoes

For the topping:

1, 15 oz can of black beans, drained and rinsed

1 jalapeno pepper, deseeded and diced

4 medium tomatoes, deseeded and diced

1 small red onion, diced (less or more to suite your tastes)

1 cup frozen corn, thawed

Zest and juice of a lime

1/4 cup fresh cilantro, finely chopped (reserve more cilantro for garnish)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground Ancho chili powder

For the Tahini Dressing:

1/2 cup tahini

1 – 2 cloves minced garlic, depending on their size

1/2 teaspoon freshly ground black pepper

Zest and juice of a lemon

1 tablespoon apple cider vinegar

1/2 cup water (more if needed)

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Pre heat the oven to 425F

Line a baking sheet with parchment paper

Wash the sweet potatoes then prick them all over with a fork. Place them on the lined baking sheet and put into the hot oven. Allow to bake for approximately 1 hour – depending on the size of the potatoes.
While the potatoes are cooking make the topping. Mix together all the ingredients in a non reactive bowl. Taste and add more pepper, chili powder or lime juice if needed.
To make the tahini sauce mix together the tahini, minced garlic, pepper, zest and juice of the lemon and apple cider vinegar. Add the water a couple of tablespoons at a time whisking well. Don’t worry if at first it seizes up a little, just keep adding the water and gently whisking until smooth. Add more water for a thinner sauce, less if you like it thicker. Taste and check the seasonings, adding more pepper or lemon juice if needed.
Once the sweet potatoes are cooked, remove form the oven, when cool enough to handle, cut them in half lengthwise, pile the topping on and add a couple of spoonfuls of tahini sauce. Garnish with cilantro and avocado and serve.

Find it online: https://marycallan.com/mexican-sweet-potatoes/