Most of the recipes I post on this blog are one-offs. They’re things I dream up, cook, photograph, eat, enjoy, and then never make again. But every so often a new recipe is so simple, so tasty, and so adaptable that it wriggles its way into my regular rotation and lives there for months before it ends up here. This is one of those.
I got the idea for these stuffed sweet potatoes from a brilliant recipe over at The Kitchn. The basic premise is this: you scrub and roast a few sweet potatoes until they’re squishy all the way through. (Use small sweet potatoes, since they’ll cook more quickly and give a better flesh-to-filling ratio.) Sweat an onion, garlic, and a few flavorings in oil, then add a bunch of chopped greens and a splash of some flavorful liquid. Let the greens wilt for a few minutes, then stir in a drained can of beans and warm the whole thing through. Cut a slit in each sweet potato, drizzle the flesh with oil or butter, and pile it high with the filling. Grab a fork and a steak knife, and devour, skin and all.
That’s the outline, and I’ve had a lot of fun filling it in. Sweet potatoes need strong flavors to cut through their baby-food sweetness, and the best fillings I tried are tangy, smoky, and spicy all at once. The original recipe used white beans, shallot, rosemary, fresh lemon, and chile flakes. I’ve also done a Spanish-inspired version, with chickpeas, sweet onion, smoked paprika, and preserved lemon. But this version is my favorite so far: black beans, red onion, chipotle, and lime. Based on a few rounds of trial and error, I recommend using a bit more chipotle than you might otherwise like; even if the filling is searingly spicy when you taste it from the pan, the sweet potato will tromp all over it. Be brave.
One other great thing about this recipe: it’s made to be made ahead. You can freeze the filling in portions, and bake the sweet potatoes a few days in advance; just reheat as many portions as you need in the microwave. During the last couple months of 2014, when I was commuting two hours each way to work, I’d come home and throw together a potato as a late dinner. Since New Year’s, I’ve been working from home, and eating these as a hearty desk lunch. And if I ever burn out on this flavor combination, I’ll just start experimenting with others.