Categories: Sides
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 medium sweet potatoes (about 11/2 pounds), cut into sticks about 1/4 inch thick
- 1/4 teaspoon salt plus a pinch, divided
- 2 tablespoons reduced-fat sour cream
- 1 tablespoon lime juice
- 1 cup corn kernels, fresh or frozen
- 1/2 cup shredded Cheddar cheese
- ⅓ cup black beans, rinsed
- 1/2 cup cherry tomatoes, halved or quartered if large
- 2 scallions, sliced
- 1 avocado, chopped
- 2 tablespoons chopped cilantro (optional)
Directions
- Preheat oven to 425°F.
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Heat oil in a large cast-iron skillet over medium-high heat. Add sweet potatoes and ¼ teaspoon salt. Cook, stirring occasionally, until beginning to brown, 5 to 7 minutes. Transfer the pan to the oven and bake until the sweet potatoes are soft, 15 to 20 minutes.
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Meanwhile, combine sour cream, lime juice and the remaining pinch of salt in a small bowl. Top the sweet potatoes with corn, cheese and beans. Continue baking until the cheese is melted, about 5 minutes.
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Top with tomatoes, scallions and avocado. Drizzle with the sour cream mixture. Serve topped with cilantro (if using).