Loaded Sweet Potatoes with Lime Crema

Ingredients

• 2 sweet potatoes
• 2 Tbsp olive oil, divided
• 2 tsp jerk seasoning
• 1 clove garlic
• 1 red bell pepper
• 1 can black beans, drained
• 1/4 tsp cumin
• 1/2 tsp salt, divided
• 1 lime, zested and juiced
• 1/2 cup sour cream
• 1/2 tsp chipotle powder
• 1/4 tsp garlic powder
• 1 jalapeño, optional, sliced thin
• 1 green onion, sliced

Directions

1. Heat the oven to 400ºF. For the chipotle lime crema, remove the lime zest and squeeze the juice. In a bowl, blend the sour cream, 1 Tbsp lime juice, about 1/2 tsp lime zest, chipotle powder, garlic powder, and 1/4 tsp salt until smooth, then tuck it into the refrigerator until you need it.
2. Scrub the sweet potatoes and pat them dry. Pierce the skins in a few places with a fork, cut the potatoes in half lengthwise, and rub 1 Tbsp olive oil over the cut surfaces of all 4 pieces.
3. Sprinkle the exposed sides of the sweet potatoes with Jerk Seasoning, or the seasoning salt you like best. Slick a baking sheet with a light coating of oil, arrange the potatoes with their cut sides facing down, and roast for 30 minutes, until tender, with juices bubbling underneath and skins that have started to look lightly shriveled.
4. As the sweet potatoes roast, mince the garlic, chop the red bell pepper, and slice the jalapeño and green onion.
5. Warm the remaining 1 Tbsp olive oil in a skillet with the minced garlic. Cook over medium heat for 1 minute, then stir in the diced bell pepper. Continue cooking for 2-3 minutes, just until the pepper starts to relax, then mix in the black beans, cumin, salt, and green onion. Stir and cook until the beans are hot.
6. Once the sweet potatoes are out of the oven, turn them cut side up with a spatula. Rough up the flesh with a fork, spoon the bean and pepper mixture on top, and finish each one with sliced jalapeño and a dollop or drizzle of the chipotle lime crema. Serve right away.