Loaded Sweet Potato with Red Blanket Sauce

You know those weekends when you escape everything and don’t worry about anything and you aren’t the least bit productive? And it’s great and so much fun but then it’s Monday (well, Tuesday in this case – long weekend!) and you are FREAKING OUT because there are a million things you need to do? Welcome to my life.

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I spent the weekend in rural Saskatchewan – golfing, hanging out at cabins, and eating delicious food with my roommate and her family. Now I’m home and back at work and need to spend every second that I can studying for my Canadian Registered Nursing Exam and figuring out last minute details for my Europe Trip. I am possibly the worlds worst procrastinator, so of course I am majorly cramming for the next two weeks – apparently I did not learn my lesson after four years of doing the same thing for exams in University.

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But back to the recipe. It’s one of my new favourite “delicious but healthy” recipes. If you didn’t know this already, I will never tire of the combination of sweet potato, black beans, and avocado, and I’m really wondering how I didn’t come up with this one myself. I mean, it seems like a no brainer, doesn’t it? I love that you can adapt it to your tastes and depending on what you have in your fridge at any given time.

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And the sauce, you guys. It’s Sarah Britton’s take on a Mexican mole sauce and it is AMAZING. It’s like a smooth, creamy tomato sauce with a bit of a kick and a hint of chocolate, without being overly chocolate-y.  I added it to tacos, draped it over roasted vegetables, and just pretty much used it on whatever I could for a couple of weeks. The loaded sweet potatoes themselves are good, but the sauce really just takes them to a whole new level. I HIGHLY recommend that you make this one!

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Loaded Sweet Potato:

Serves Two 

Adapted from My New Roots 

2 Medium Sweet Potatoes

1 cup Black Beans

1 Avocado

Optional Toppings:

Cilantro

Green Onions

Corn Kernels

Sprouts

Lime Wedges

Shredded Cheddar Cheese

Crumbled Goat Cheese

Sour Cream

Crushed Chili Flakes

1. Preheat oven to 400 degrees. Prick sweet potato a few times with a fork. Place on a baking sheet in the oven and roast for 30-45 minutes, depending on the size of the potato. You will know it’s done when a knife can easily pierce the skin and the center is soft.

2. Remove sweet potatoes from oven and slice each one down the center, almost through to the bottom.

3. Stuff the sweet potato with black beans and avocado, then top with any optional toppings you are using. Pour red blanket sauce over the top, then serve and enjoy.

Red Blanket Sauce:

Makes 2 cups 

Adapted from My New Roots

1 tbsp Coconut Oil

1 medium Onion, diced

Salt, to taste

3 cloves Garlic, minced

1 can of Whole Tomatoes

1 tsp Cumin

1/2 tsp Cinnamon

1/2 tsp Dried Thyme

1/4 tsp Ground Chipotle Powder

1/4 tsp Cayenne

2 Dates

2 tbsp Cacao Powder

1 tbsp Nut Butter or Tahini

4 tbsp Water, divided

1 1/2 tsp Lime Juice

1. In a medium saucepan over medium heat, melt coconut oil and add all spices. Cook, stirring frequently, until fragrant, about 1 minute. Add diced onions, a couple pinches of salt and cook until softened, about 5 minutes. Add garlic and cook another couple minutes. If the pot gets dry at any point, add a little of the tomato juice from the can.

2. Pour canned tomatoes into the pot and cook for 5 minutes. Taste, adjusting seasoning as needed.

3. Transfer the tomato mixture to a blender. Add pitted dates, cacao powder, nut butter, lime juice and a couple tablespoons of the water. Blend on high, adding water to thin as needed, until desired consistency is reached.

4. Serve warm over sweet potatoes, or add to tacos, use as a dip for roasted vegetables… Store leftovers in a sealed container in the fridge for 1 – 2 weeks.

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