Sweet Potato Breakfast Boats

These Mexican-inspired sweet potatoes are baked, split lenghtwise, and topped with black beans, corn, salsa, and avocado.

Breakfast boats

Makes two servings
Prep time: 10 minutes
Cook time: 50 minutes

1 sweet potato
1/2 avocado
1/8 tsp. cumin
1/8 tsp. cayenne pepper
1/2 cup black beans, drained and rinsed
1/2 cup frozen corn, thawed
1/4 cup salsa
Salt and pepper to taste

Preheat oven to 350 degrees F. Use a fork to poke holes all around the sweet potato. Place it on a baking sheet and bake until tender, about 30 to 45 minutes depending on size.

Alternatively, microwave the sweet potato for eight to 10 minutes, until cooked through.
Cut the sweet potato in half lengthwise. With the fleshy parts facing up, cut a slit lengthwise down the middle of each half. Use two forks to split open the sweet potato halves so you’re left with little pockets.

In a small bowl, mash the avocado with the cumin and cayenne. Fill each sweet-potato boat with the avocado, followed by the black beans, corn, and salsa. Season with salt and pepper to taste and serve.

Excerpted from Frugal Vegan. Copyright June 2017 by Katie Koteen and Kate Kasbee. Published June 20, 2017 by Page Street Publishing Company. Reprinted with permission.

Photography by Allie Lehman

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