Composition / ingredients
Cooking method
1. Wash the tubers. Do this carefully, because the yam skin contains a lot of vitamins and it's better to bake whole vegetables right with it.
2. Pierce the skin on each side in two places with a fork. This is necessary so that it does not burst during cooking.
3. If you want a juicier dish, wrap each sweet potato in foil. To get a crispy skin, you do not need to do this. It is better to cook sweet potatoes on a grill with a pallet (or put foil under vegetables), since sticky juice will be released during baking. But, if you don't have a rack with a grill, you can bake vegetables simply in any form or pan suitable for cooking in the oven.
4. Rub each sweet potato with oil from all sides, put it on the grill.
5. Put the vegetables in a cold oven. Immediately turn it on to warm up to 200 degrees Celsius.
6. Bake the sweet potatoes for 45-60 minutes. Readiness is easy to check with a knife: if it easily enters the sweet potato, it is ready. In general, you can bake sweet potatoes at a lower temperature, but then the baking time will increase. But the sweet potato will taste more tender, like from the oven. In general, it is worth focusing on your own preferences in this matter. If you are just joining the lovers of this vegetable, it's worth trying to experiment to understand what sweet potato you like to taste the most.
7. While the tubers are baking, prepare the filling. Cut the avocado into cubes, rub the cheese, chop the onion finely. Mix the avocado, cheese, onion and pre-boiled black beans. Add salt, pepper, and mix again.
8. Remove the finished sweet potatoes from the oven. Let him lie in the form for 5 minutes.
9. Cut the tubers lengthwise from above, open the skin, beat the pulp with a fork.
10. When the sweet potatoes cool down a little, put the filling, pour the chili sauce on top.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglichsky cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Avocado - 208 kcal/100g
- Dried white raw beans - 340 kcal/100g
- Dried white boiled beans - 118 kcal/100g
- Dried red raw beans - 343 kcal/100g
- Dried red boiled beans - 118 kcal/100g
- Canned beans in tomato sauce - 63 kcal/100g
- Dried unboiled mung beans - 340 kcal/100g
- Mung beans sprouted raw - 350 kcal/100g
- Black beans - 58 kcal/100g
- Green onion - 19 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Pepper - 26 kcal/100g
- Chili sauce - 98 kcal/100g
- Sweet potato - 86 kcal/100g
