½ a jalapeño, seeds and ribs removed, diced, plus more for garnish
¼ cup water
⅛ teaspoon salt, to taste
½ cup corn kernels
3 cups packed baby spinach leaves
¼ teaspoon onion powder
¼ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon cumin
avocado, cilantro sauce (recipe link below), and green onions, to garnish
Instructions
Cook sweet potatoes. I like to bake them in a glass baking dish with ¼ inch of water, covered tightly with tin foil for one hour at 375 degrees fahrenheit. But if you have a go-to method, feel free. Just make sure they are cooked completely, which may very depending on how big your potatoes are. Let them sit for 30 minutes until they are cool enough to handle, but still hot!
While the sweet potatoes are cooking, prep your beans and spinach.
Place the entire can of undrained beans in a small sauce pan. Add the diced onion and jalapeño, water, and salt. Bring to a low simmer and let cook for 20 minutes, stirring occasionally.
Add the corn to the beans and cook an additional 5-10 minutes.
Meanwhile, roughly chop the fresh spinach and place in a frying pan over medium heat. Add the onion powder, garlic powder, chili powder, cumin, and a pinch of salt. Let this wilt, stirring to encourage wilting. This should only take about 5 minutes, max. Remove from heat and set aside until your ready to stuff the sweet potatoes.
To prep the potatoes, cut in half lengthwise and then use a small spoon to gently scrape out the centre, as shown in the pictures.
Top each potato half with 2-3 tablespoons of spinach, and 2-3 tablespoons of beans.
Top with extra white onion, jalapeño, green onions, and avocado.
Drizzle with 1-2 tablespoons of cilantro sauce. Link to cilantro sauce recipe below!
Notes
*This recipe makes four sweet potato boats. One would be a great side dish or appetizer, two would make it a full meal! Hence why it says it serves 2-4.
Recipe by Insightful Bite at https://www.insightfulbite.com/mexican-sweet-potato-boats-with-cilantro-sauce/