Baked sweet potato in Mexican style

My new summer favorite :)

I got a tip for this recipe from a friend of mine. This is just perfect vegetarian dish :)

For 2-3 people you need:

Potato filling:
2 sweet potatoes
14 cherry tomatoes
1 tbsp apple cider vinegar
2 cloves garlic
a box of black beans (about 230 g)
a bit of fresh cilantro
half a tsp smoked pepper powder
1 tsp miso paste

Sour cream:
3 dl sour cream
1 tsp tahini
juice from one lemon
Salt
Pepper

Guacamole:
2 avocados
juice from half a lime
1 dl fresh cilantro
chili according to your taste (I used half a dried chili)
0,5 dl chopped sundried tomatoes
Salt
Pepper

Heat the oven to 200 ºC and bake the sweet potato until ready for about 60-70 minutes. Before putting the potatoes to the oven, stick some wholes to the skin with the fork.

For the sweet potato filling chop the garlic and quarter slice the tomatoes. Put them to a pan with some olive and and cook on a medium fire. Wash the black beans and add them to the tomatoes and garlic. Add the smoked pepper powder, miso paste and apple cider vinegar. Season with salt and pepper. Cook for about 10 minutes. Add the cilantro, mix and take off from the heat.

I usually do not use black beans in cooking,
but I think I will change this in the future.

For the sour cream just mix all the ingredients together.

For the guacamole mash the avocados with a fork and add the chopped chili, cilantro, lime juice and sundried tomatoes. Season with salt and pepper.

After the sweet potatoes are ready take some of the potato and mix it together with the black beans.

Serve the sweet potatoes filled with blackbean mix, guacamole and sour cream.