Saturday mornings as a kid were the most exciting mornings. Besides it being the weekend, it was also the time for all of the Saturday morning cartoons. We didn't have cable in my younger childhood years so it was so exciting to get to look forward to watching cartoons on Saturdays. My parents had converted our garage into a playroom and this was where my brother played with his toy trains and I colored and did crafts for hours at my desk.
Now even though I'm supposedly an "adult", I still look forward to Saturday mornings. Besides not having to go to work, I love having these mornings to do a recipe and photography for my blog. I also have my Saturday morning "cartoons" in the version of all of my favorite cooking shows! I never understood why my mom would watch cooking shows as a kid because I thought what was the point of watching it when you weren't going to make it? But now I find it very therapeutic and so inspiring watching some over-friendly stranger chop onions. I don't know.
My favorite cooking shows are the ones based in NYC, because then I get ideas on where to go if they feature other restaurants or unique grocery stores. This past weekend while watching The Kitchen, they made a super simple twice-baked stuffed sweet potato and it sparked my interest. We eat sweet potatoes at least weekly at our dinner table, and I love finding new ways to cook them. They are so easy, and I usually throw them in the oven right when I get home from work and working out so by the time I shower and chill out dinner is ready!
These stuffed sweet potatoes were made with everything I had in the kitchen, and the honey baked beans give it a touch of sweetness which pairs extremely well with sweet potato. We loved it and it is so healthy for a weeknight meal!
Twice Baked Sweet Potato (serves 2)
- 2 medium sweet potatoes
- 1 cup honey baked beans
- 1/2 bell pepper, diced
- 1/2 small onion, diced
- 1 tsp. chili powder
- 1/2 tsp. cumin
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 tbl. sour cream
- 1/2 medium avocado
Directions: Preheat oven to 400 degrees F. Slice sweet potatoes in half lengthwise, and drizzle with olive oil. Arrange on a baking sheet, and bake in preheated oven for 20-30 minutes, or until middles are soft. Cooking time depends on size of sweet potatoes. When middles are soft, remove from oven, and scoop out the inside and place in a medium sized bowl, leaving the skins intact.
While sweet potatoes are baking, in a medium saucepan heat 1 tbl. of olive oil over medium high heat. Add onion, and saute until clear, 3-4 minutes. Add bell pepper halfway through cooking, and continue to cook until soft. Remove pan from heat.
In a medium bowl, combine sweet potato, beans, cooked bell pepper and onion, chili powder, cumin, salt and pepper. Spoon back into sweet potato skins, and return to oven for another 15 minutes.
To make the avocado crema, mash half of the avocado with a fork until smooth. Mix with sour cream and spoon atop sweet potatoes when ready to serve.
P.S. My lumpia recipe is a finalist in the latest Food52 contest for best appetizer to share with friends! Please create an account and vote for me here and I will love you forever!!!!!!!