Mexi-Cali Sweet Potato Smash
This is a filling-as-fuck beautiful bastard of a savoury breakfast.
1 medium sweet potato
1/2 cup cooked black beans (or leftover chilli or taco soup)
3 sprigs cilantro
1/2 avocado, sliced
Dollop of Vegan Queso (optional)
Pepper to taste
In your Instant Pot scrub your sweet potato. Add a cup of water to the Instant Pot and place potato on the trivet. Put on manual mode for 18 minutes. Allow it to depressurize naturally.
Once the sweet potato is done, cut it lengthwise about halfway through to create a pocket. Add in the black beans (or leftover chilli or taco soup), cilantro, avocado, and whatever else you want - pickled jalapeños if you got ‘em and feel fancy, then garnish that bastard with a generous squeeze of lime and a pinch of pepper.
And, you know, hot sauce would be most welcome to should you like that stuff.
I don’t own an Instant Pot! How the fuck do I bake a Sweet Potato?!
Ugh. Buy an Instant Pot. You’ll thank me. But in the meantime preheat your oven to 400 °F. Line a sheet tray with a silicon sheet or parchment paper. Wash, scrub, and dry the sweet potato. Stab the sweet potato all over with a fork, then cook it for 45 minutes to 1 hour, until it’s soft as fuck on the inside (timing will vary depending on thickness and size of beautiful goddamn sweet potato).
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