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Sweet Potato Breakfast Boats

These Mexican-inspired sweet potatoes are baked, split lengthwise, and topped with black beans, corn, salsa, and avocado.
Sweet potato stuffed with black beans and corn.
  • Yield 2 servings
  • Prep Time 10 minutes
  • Cook Time 50 minutes

Ingredients

  • 1 sweet potato
  • 1/2 avocado
  • 1/8 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1/2 cup black beans, drained and rinsed
  • 1/2 cup frozen corn, thawed
  • 1/4 cup salsa
  • Salt and pepper to taste

Directions

STEP 1
Preheat oven to 350 degrees F. Use a fork to poke holes all around the sweet potato. Place it on a baking sheet and bake until tender, about 30 to 45 minutes depending on size. Alternatively, microwave the sweet potato for eight to 10 minutes, until cooked through.
STEP 2
Cut the sweet potato in half lengthwise. With the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use two forks to split open the sweet potato halves so you’re left with little pockets.
STEP 3
In a small bowl, mash the avocado with the cumin and cayenne. Fill each sweet-potato boat with the avocado, followed by the black beans, corn, and salsa. Season with salt and pepper to taste and serve.

This recipe originally appeared in the March 2020 issue of Experience LifeLife Time’s whole-life health and fitness magazine. 

Photography by Allie Lehman

Katie
Katie Koteen and Kate Kasbee

Katie Koteen and Kate Kasbee are the authors of Frugal Vegan.

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