Stuffed Sweet Potato Skins

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Wash the sweet potatoes thoroughly and pierce them several times with a fork. Bake in the preheated oven for about 45-50 minutes, or until tender.
3. Step 3: While the sweet potatoes are baking, prepare the filling by heating olive oil in a large skillet over medium heat. Add the black beans, corn, red bell pepper, cumin, smoked paprika, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
4. Step 4: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out most of the flesh, leaving a thin layer inside to maintain the shape of the skins.
5. Step 5: Mash the scooped sweet potato flesh and mix it into the bean and corn mixture in the skillet. Stir until well combined.
6. Step 6: Fill each sweet potato skin with the bean and corn mixture, pressing it down gently.
7. Step 7: Return the stuffed sweet potato skins to the oven and bake for an additional 10-15 minutes, until the edges are crispy.
8. Step 8: While the skins are baking, make the avocado cream by mashing the avocados in a bowl. Add sour cream, lime juice, and cilantro, mixing until smooth and creamy.
9. Step 9: Once the stuffed sweet potato skins are done baking, remove them from the oven and let cool for a few minutes.
10. Step 10: Serve the stuffed skins warm, topped with a dollop of avocado cream and extra cilantro if desired.