Mexican Sweet Potatoes Toast
I am really on a sweet potatoes craze. I had already created 2 recipes using sweet potatoes and I can't seem to get enough of them, especially the purple ones, aka ube. I thought of amping up the sweet potatoes toasts game just a little bit after having created one just a few days back. You can check it out via my Instagram.
To make this "Mexican" I have to include tomatoes and beans with some spices. I love the texture of black beans. It somehow has that kinda body and depth than other types of beans. You can of cos use any types of beans you desire or even a combination of different varieties of beans. To make this vegan, I have to omit all animal-related-ingredients. I had to sacrifice using chipotle in adobo sauce for some chili flakes instead, sadly.
Instead of placing avocado slices over the top, I decided to make an avo sauce. I am always looking for ways to stack flavors. I mean, you have the richness from the potatoes, the beans and tomatoes toppings, a nice tangy sauce will balance everything out. Lastly, a touch of fresh tomatoes and coriander brings everything back to life. Vegan food doesn't have to raw and boring. It can be this exciting and yummilicious. I hope you will give this recipe a try.
Ingredients:
(Make 8)
Toasts:
Sweet Potatoes, 4
Olive Oil, 2 TBSP + More For Brushing
Yellow Onion Finely Diced, 1
Garlic Finely Minced, 3 Cloves
Cumin Powder, 1 TSP
Smoked Paprika, 1 TSP
Crushed Tomatoes Canned Preferably Organic & Fire Roasted, 15oz
Black Beans Canned, 15oz
Sea Salt, Pinch
Black Pepper, Pinch
Chili Flakes, Pinch
Fresh Coriander Finely Chopped, A Handful
Avo Sauce:
Avocado Ripe Peeled & Coarsely Diced, 1
Olive Oil, 1 TBSP
Water, 1/2 Cup
Garlic, 1 Clove
Onion Powder, 1 TSP
Maple Syrup, 1 TBSP Adjust To Preference
English Mustard, 1 TSP
Fresh Lemon Juice, 1/2 Lemon
Fresh Lemon Zest, 1/2 Lemon
Sea Salt, Pinch
Black Pepper, Pinch
To Serve:
Fresh Tomatoes Finely Diced, 1
Fresh Coriander Coarsely Chopped, A Handful
Equipment:
Cast Iron Skillet / Pan
Oven
Blender
Directions:
Preheat oven to 200 degree celsius or 400 fahrenheit.
Wash the sweet potatoes thoroughly.
Poke some holes on the potatoes with a fork.
Brush some olive oil onto the potatoes.
Season lightly with salt and pepper.
Wack into the oven and bake for about 30 mins or until fork tender.
While the potatoes is baking, prepare the toppings.
In a skillet over medium heat, add olive oil.
Once the oil is heated up, add in onion.
Saute until lightly caramelized.
Add in garlic and saute until aromatic.
Add in cumin and paprika.
Toss to combine well and until the onion and garlic are well coated.
Add in tomatoes and beans.
Stir to combine well.
Bring it up to a simmer.
Turn the heat down to low.
Continue to simmer for about 15 mins or until the beans are soft.
*Stir occasionally to prevent burning.*
Taste and adjust for seasoning with salt, pepper and chili flakes.
Lastly, add in coriander.
Give it a final stir.
Remove from heat and set aside.
Prepare avo sauce.
Add avocado, oil, water, garlic, onion, maple syrup, mustard, lemon juice, zest, salt and pepper into a blender.
Blitz until smooth.
Taste and adjust for seasoning with salt, pepper and maple syrup.
If you want the sauce a bit more tangy, add more lemon juice and zest.
If you want the sauce a bit more runny, add in more water, 1 TBSP at a time.
If you want the sauce a bit thicker, add in more avocado, 1/4 at a time.
Taste and adjust to your preference.
To serve.
Slice the baked sweet potatoes lengthwise but not all the way thru'.
Split and open up the potatoes.
Transfer onto serving plate.
Spoon the toppings over the potatoes.
Drizzle the avo sauce over the top.
Finally top it off with tomatoes and coriander.
Repeat the steps for the remaining sweet potatoes toasts.
Serve immediately.