I love the combination of black beans and sweet potatoes but I’d never tried any other bean-potato combo. This recipe is quick, simple and absolutely delicious.
I lightly oiled the sweet potato with olive oil and baked it (uncovered) for a full hour at 400 degrees. I then turned off the oven and let it sit for about 10 minutes while I prepared my beans and guac. I used great northern beans and seasoned them with garlic powder, cumin, chili powder and salt & pepper. I mashed the avocado and added lemon juice, salt, chopped white onion, a little cumin and cilantro. This was the perfect flavor combination for the beans and the guacamole. Everything was rich and full-flavored and the sweet potato was perfectly tender and firm but creamy, due to the long baking time. Chopped green onion on top totally completed the dish. This is going to become a favorite, quick go-to meal and a nice alternative to sweet potatoes with black beans (which I eat all the time!).