This recipe came about as I was clearing the kitchen before heading to the grocery store. That last meal before a grocery store run is often times uninspiring and disconnected. But sometimes, they surprise you and you end up recreating them, on purpose, many times after. This Black Bean Stuffed Sweet Potato with Spiked Tahini recipe is one of those. The recipe is absolutely hands off and cooking is done solely in the oven. It is a complete meal, filled with nutrients and good belly vibes. And I am pleased to add that the kids loved it very much, which is very important.
Did you know that the sweet potato is not closely related botanically to the common potato? It is cool to note, however, that they have a shared etymology. The first Europeans to taste sweet potatoes were members of the Columbus clan in 1492. Obviously, over the gruesome years of colonization, many cultivars with an array of local names became known to the colonizers. The name which stayed, however, is the indigenous Taino name batata. The Spanish combined this with their word for potato, papa, to create the word patata for the common potato.
But even if Europeans named the potato, what’s even more important is that in Central America, domesticated sweet potatoes were present at least 5,000 years ago. They seemed to have originated between the Yucatán Peninsula of Mexico and the mouth of the Orinoco River in Venezuela. It is believed that they had spread to the Caribbean and South America by local people by 2500 BCE. As of 2019, the global sweet potato production had reached 92 million tonnes, led by China with 56% of the world total. Secondary producers were Malawi and Nigeria, with 5.9% and 4.1%, respectively. Sweet potatoes are fun, nutritious and fiber dense. According to a study done by the UN Food and Agriculture Organization, sweet potatoes are the most efficient staple food to grow in terms of farmland.
For other great recipes using sweet potatoes, check out this Lentil and Sweet Potato Stew and this Sweet Potato and Farro Bowl.
PrintBlack Bean Stuffed Sweet Potatoes with Spiked Tahini
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
Ingredients
- 2 large sweet potatoes (regular ones are awesome too), scrubbed
- 2 cups purple cabbage, shredded thin
- 1 can black beans, rinsed and drained
- 1/3 cup water
- 3 tablespoons tahini
- 2 tablespoons apple cider vinegar
- 1 teaspoon maple syrup
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, minced
- 3 green onions, sliced thin
- Sea salt
Instructions
Preheat oven to 350˚F (175˚C). Slice the sweet potatoes in half lengthwise and place on a parchment-lined baking sheet, cut-side down. Bake for 45-60 minutes, depending on the size, until they are gently bubbling and are fully tender.
While the potatoes are cooking, prepare your topping and make the spiked tahini. Sprinkle some sea salt on your minced garlic and mash with a fork until you get a paste. Place the garlic paste in a small mixing bowl and add the water, the tahini, the apple cider vinegar, the maple syrup, and the ginger. Whisk until well-combined. It is is too thick, add more water or apple cider vinegar.
When the sweet potatoes are cooked, remove from the oven, let cool slightly. When cool enough to handle, mash the center of each of them to make a little room for the toppings. Top the potatoes with the black beans, the cabbage and the green onions. Drizzle generous amounts of spiked tahini and devour. Bon appétit!
Keywords: sweet potatoes, tahini, black beans, potatoes
Patates douces farcies aux haricots noirs et tahini au gingembre
Ingredients
- 2 grosses patates douces (ou régulières c’est très bon aussi), lavées
- 2 tasses de chou rouge, tranché mince
- 1 boîtes de haricots noirs, rincés et égouttés
- 1/3 tasse d’eau
- 3 c. à soupe de tahini
- 2 c. à soupe de vinaigre de cidre de pommes
- 1 c. à thé de sirop d’érable
- 1 gousse d’ail, émincée
- 1 c. à thé de gingembre frais, émincé
- 3 oignons verts, tranchés mince
- Sel de mer
Instructions
Préchauffer le four à 350˚F (175˚C). Couper les patates en deux sur la longueur et déposer sur une tôle de cuisson préalablement recouverte de papier parchemin, la partie coupée vers le bas. Cuire au four pendant 45 à 60 minutes, selon la grosseur, jusqu’à ce qu’elles soient tendres.
Pendant la cuisson des patates, préparer les accompagnements et faire la sauce tahini. Saupoudrer une petite quantité de sel sur la gousse d’ail émincée et piler avec une fourchette jusqu’à l’obtention d’une pâte. Placer la pâte d’ail dans un petit bol à mélanger et ajouter l’eau, le tahini, le vinaigre de cidre de pommes, le sirop d’érable et le gingembre. Fouetter jusqu’à l’obtention d’un mélange souple et homogène. Si le mélange est trop épais, ajouter de l’eau ou du vinaigre de cidre.
Lorsque les patates sont cuites, retirer du four et laisser refroidir quelque peu. Piler une petite quantité de patate au milieu de chacune d’elle afin de faire de l’espace pour les accompagnements. Ajouter les haricots noirs, le chou et les oignons verts. Napper du tahini au gingembre et dévorer. Bon appétit!
