Sweet Potatoes are an excellent source of beta-carotene and Vitamin C among other important nutrients making it a nutritional powerhouse. Mixed with the savvory full flavor of protein-packed beans, this recipe is a satisfying and healthy dish.
Make cuts on the top of the sweet potatoes and place them on a greased cookie sheet. Put the sweet potatoes in the oven and cook until tender (about 40 minutes).
Once cooked, cut them down the middle and leave them out to cool.
While the sweet potatoes are cooking, grease a large frying pan and put it on medium heat.
Add the onions and cook until they are tender.
Add in the beans, bay leaf, balsamic vinegar, cumin, salt and pepper, and garlic. Cook, stirring from time to time until the mixture gets a slightly creamy texture.
Take the sweet potatoes and stuff them with the bean mixture.
Top them with avocados and cilantro and serve.
Kid Chef Tips: Younger children and stuff sweet potatoes, sprinkle in spices, and top the mixture with avocado and cilantro. Older children can cut open potatoes after they’ve cooled, stir beans, and cut up vegetables.