2 - large sweet potatoes
2 tbsp - chili oil (store-bought or make our Homemade Chili Oil- see below) salt
FOR THE BLACK BEAN GUACAMOLE
2 - small ripe avocados
1 - large shallot
1/2 - garlic clove
1 - small fresh red chili
6 - cherry tomatoes
1 - lime
1/2 oz - cilantro
1/2 can - black beans- drained
1 tbsp - olive oil- optional
- Preheat oven to 350°F
- Put the sweet potatoes on the sheet pan and pierce them a few times with a fork | Rub the potatoes with the chili oil and a generous pinch of salt | Put the pan in the oven and bake for 50-55 minutes, until the skin has begun to crisp up and the flesh is tender
- When the potatoes are nearly cooked, make your guac | Halve and carefully pit the avocados by tapping the pit firmly with the heel of a knife so that it lodges in the stone, then twist and remove | Spoon the flesh into a mixing bowl and mash with a fork | Peel and finely chop the shallot | Peel and grate the garlic | Rip the stem from the chili, cut it in half lengthwise, and remove the seeds, then finely chop | Finely chop the cherry tomatoes | Add the shallots, garlic, chili, and tomatoes to the bowl | Halve the lime and squeeze in the juice | Fold everything together to combine | Taste and season with salt | Pick the leaves from the cilantro and discard the stems | Set aside a third of the leaves for garnish, then finely chop the rest and add to the bowl | Drain and rinse the black beans and stir them into the guacamole - If the consistency is a little stiff, add a little olive oil to soften it
- Take the pan out of the oven and leave the potatoes to cool for 5 minutes | Carefully slice open the sweet potatoes and gently fluff the flesh with a fork, | Spoon half the guacamole into each potato | Garnish with the reserved cilantro leaves and serve immediately