So many muscles. So little time. Such an irrepressible urge to make twice-baked Tex-Mex sweet potatoes.
2 lbs sweet potatoes
1 can black beans, drained, rinsed, and dried
1 onion, finely chopped
ancho chili powder
other toppings/mix-ins, like jalapenos, chopped tomatoes, salsa, or corn
Bake or microwave the sweet potatoes until they are just tender. Halve the sweet potatoes lengthwise. Scoop out the insides once they're cool; attempt to leave a thin layer of sweet potato in the skin to give the skin some structure. Puree the sweet potatoes with spices to taste, keeping in mind that the heat will intensify things a bit. Mix together the beans and chopped onion, as well as any other mix-ins that you wish. Spoon some sweet potato puree back into the sweet potato skins, top with bean mixture, and top all that with a ludicrous amount of cheddar... or, if you're not me, a reasonable, heart-healthy amount of cheddar. Broil until the cheese is melted and just beginning to brown. Serve hot, topped with whatever you like.