4 Medium to large sweet potatoes
125 ml (½ cup) Sour cream
5 ml (1 tsp.) Lime juice
Salt and freshly cracked black pepper
1 Red onion, chopped
30 ml (2 Tbsp.) Olive oil
1 ml (¼ tsp.) Ground cumin
1 ml (¼ tsp.) Chili powder
1 x 410 g can Rhodes Black Beans, drained and rinsed
½ Avocado, chopped
Handful coriander, chopped
Bake the sweet potatoes in an oven preheated to 180° C for 40 minutes or until tender.
Mix together the sour cream and lime juice and season to taste.
Heat the oil and fry the onions until softened.
Add the spices.
Add the Rhodes Black Beans and toss to combine.
Cut open the sweet potatoes and mash the flesh inside.
Evenly divide the black bean mixture between the sweet potatoes.
Top with the avocado and coriander.
Add a spoonful of the sour cream.