Sweet Potato Canoes with Black Beans, Corn & Avocado

Feeling inspired by Cinco de Mayo? Combine your favorite Latin ingredients with everyone’s choice potato- the Sweet Potato, of course.

Makes 6 canoes.

• 3 medium sweet potatoes
• 1/2 lb. ground beef
• 1 cup onion,  chopped
• 2 tbsp. oil
• taco seasoning (or cumin, ground pepper, chili powder, and garlic powder)
• 1.5 cup corn (fresh or frozen)
• 1 can black beans
• 1 avocado

1. Preheat oven to 350 F. Place sweet potatoes on baking dish and bake for 60 minutes.
2. Meanwhile, heat oil in saucepan. Add onions and saute until brown. Add ground beef. When beef has begun to brown, add seasoning and cook for another 2 minutes. Turn off heat, let cool and move mixture to bowl.
3. Saute corn until it begins to roast, about 5 minutes. Add [drained] black beans and turn off heat.
4. Remove potatoes when they are fork tender. Cut in half, lengthwise. Allow the heat to escape for a few minutes, then remove the filling and place into the bowl with beef mixture. Be sure to leave ~ 1/8″ on all sides.
5. Mash potato and beef mixture, and then carefully mix in corn and black beans. Scoop the contents of the bowl back into the sweet potato canoes in a mound shape.
6. Broil sweet potato canoes for 5 minutes. Remove from oven, let cool for a few minutes, top with slices of avocado and enjoy!