Loaded sweet potato wedges

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Loaded sweet potato wedgesLoaded sweet potatoes were our entry into real food cooking. Something about the contrast of Mexican flavors with the natural sweetness of the potato intrigued us, and we started making it on repeat in our tiny galley kitchen. Since then, we’ve learned a few things: slicing sweet potatoes into wedges instead of baking them whole cuts the baking time nearly in half. And simmering black beans with a bit of green onion, cilantro, garlic, and smoky chipotle powder brings forth big flavor in a matter of minutes. If time allows, use our recipe for homemade salsa. These Simplest Black Beans are also used in our burrito bow.

  • Yield: 4 Servings


  • 4 large sweet potatoes (about 3 pounds)
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • 4 green onions
  • 4 medium garlic cloves
  • 1 handful cilantro
  • 2 15-ounce cans black beans
  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon chipotle powder (or substitute ½ teaspoon cumin plus
  • ¾ teaspoon cayenne)
  • ¾ teaspoon kosher salt, plus more to taste
  • 1 lime
  • 2 cups salsa, Roasted Poblano Salsa or Peach Salsa Fresca
  • 1 handful cilantro
  • Creamy Cashew Sauce, Mexican or Green variations (optional)
  • Preheat the oven to 450
How to Make It
  1. Preheat the oven to 450°F.
  2. Roast the potatoes: Cut each sweet potato in half, then in half again to make 4 wedges. Line a baking sheet with parchment paper or a silicone mat, then place the wedges on top. Drizzle with the olive oil and rub the potatoes with your hands to fully coat, then sprinkle with the kosher salt. Bake until tender and slightly browned, about 35 minutes.
  3. Make the black beans: Thinly slice the green onions; reserve the white and light green portions for a garnish and use the dark green top portions for the beans. Smash and peel the garlic. Roughly chop the cilantro. Drain both cans of black beans and reserve ½ cup of the can liquid (no need to rinse).
  4. In a large skillet, heat the olive oil over medium heat. Add the sliced dark green onion tops and whole garlic cloves and sauté for 2 to 3 minutes, until the garlic is golden. Add the beans and stir, taking care to avoid any spitting liquid. Then stir in the reserved can liquid, cilantro, chipotle powder, and kosher salt. Simmer over medium-low heat for about 10 to 12 minutes, stirring occasionally, until most of the liquid has cooked out and the beans are thickened and saucy. Remove and discard the garlic. Taste and add a few additional pinches of salt if desired.
  5. To serve, slice the lime into wedges. Place the potato wedges on a plate. Top with the black beans, salsa, sliced green onions, torn cilantro leaves, and a few squeezes of lime juice. If desired, add a dollop of Creamy Cashew Sauce.

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