Roasted Layered Sweet Potatoes

Roasted Layered Sweet Potatoes

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Ingredients:
  • 3 sweet potatoes, sliced in half lengthwise
  • 2 tbsp oil, plus extra for coating potatoes
  • 1 can chickpeas
  • 1 can black beans
  • 1 cup frozen corn, thawed
  • 1 tbsp maple syrup
  • 2 tsp cumin
  • 1 tsp paprika
  • salt to taste
  • 1/3 cup tahini
  • 1/4 cup Ripple Half & Half
  • juice from 1/2 lime
  • 2 tbsp hot sauce
  • 1 avocado, diced
Directions:
  1. Preheat the oven to 400 degrees.
  2. Line a baking dish with parchment paper or foil. Set the sweet potatoes, cut side down, onto the parchment and brush with oil.
  3. Bake sweet potatoes until they are tender all the way through, about 35 minutes.
  4. While sweet potatoes bake, heat the oil in a pan over medium heat.
  5. Toss the chickpeas, black beans and corn with maple syrup, cumin, paprika and salt.
  6. Transfer mixture to skillet and cook until heated through and cooked; about 5-7 minutes.
  7. Whisk together the tahini, Ripple Half & Half, lime juice and hot sauce.
  8. Place baked sweet potatoes on plates or a platter. Top the sweet potato halves the cooked bean mixture, avocado and tahini sauce.
  9. Enjoy immediately.

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