Smoky Sweet Potato Boats

Jenny Bradley

Display units in Metric

3	medium	sweet potatoes
1		shallot minced
3	cloves	garlic minced
2	tsp	olive oil
1	can	black beans drained and rinsed
3	cups	fresh baby spinach
1	c	unsweetened soy or other plant milk
¹⁄₂		wheel Miyoko's Aged English Smoked Farmhouse vegan cheese

Bake the sweet potatoes either in the Crock-Pot (low, at least 6 hours) or in the oven (400F, at least 50 minutes).

Cut in half lengthwise. Scoop out some of the inside to make boats. Bake them cut-side down another 10 minutes.

Meanwhile, saute the shallot and garlic in olive oil. Add black beans and warm through.

Add spinach and cook a minute to wilt. Add salt and pepper. Set aside.

In a small saucepan, heat plant milk over medium, and add the 1/2 wheel of cheese. Whisk until melted.

Fill sweet potato boats with bean-spinach mixture. Pour sauce on top.

Bake the sweet potatoes either in the Crock-Pot (low, at least 6 hours) or in the oven (400F, at least 50 minutes).
Cut in half lengthwise. Scoop out some of the inside to make boats. Bake them cut-side down another 10 minutes.
Meanwhile, saute the shallot and garlic in olive oil. Add black beans and warm through.
Add spinach and cook a minute to wilt. Add salt and pepper. Set aside.
In a small saucepan, heat plant milk over medium, and add the 1/2 wheel of cheese. Whisk until melted.
Fill sweet potato boats with bean-spinach mixture. Pour sauce on top.

If you cook the sweet potatoes ahead, this is a quick lunch.

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