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Stuffed with black beans and slathered in rich mole poblano, these baked sweet potatoes make a satisfying veggie meal. Go big on toppings with crunchy pepitas, briny feta, and green onions.
Contains: milk, tree nuts.
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What You Get
Cooked black beans
Mole poblano sauce
Crumbled feta cheese
Toasted pepitas (pumpkin seeds)
What You'll Need
Preheat the oven to 475°F. Line a sheet pan with foil.
Rub the sweet potatoes with olive oil, season with salt, and prick with a fork. Place the sweet potatoes on the prepared pan and bake until soft, about 35 to 40 minutes, depending on size.
Meanwhile, trim and slice a handful of the green onions. Cut the lime into wedges for serving.
When the sweet potatoes are ready, split them down the middle, spread with butter, and season with salt. Spoon the black beans over, drizzle with 1 to 2 tablespoons of the mole poblano, sprinkle with feta, and return the pan to the oven to warm through and melt the cheese, 3 minutes longer.
Transfer the sweet potatoes to plates, and sprinkle with some of the pepitas and green onions. Serve warm, with the lime wedges for squeezing.