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Baked Sweet Potatoes with Black Bean Salsa and Lime Crema

Name: Baked Sweet Potatoes with Black Bean Salsa and Lime Crema
Prep time: 49 min
Total time: 1 h 14 min
Cuisine: Tex-Mex · Southwestern
Ingredients: red-skinned sweet potatoes — 907 g; olive oil — 27 g; salt — 5 g; black beans — 425 g; corn kernels — 237 g; red bell pepper — 50 g; red onion — 28 g; jalapeo peppers — 100 g; cilantro — 15 g; limes — 130 g; cumin — 3 g; sour cream — 118 g; regular milk — 30 g; freshly ground black pepper — 1 g

Baked Sweet Potatoes with Black Bean Salsa and Lime Crema reads sweetness 5.5, citrus 4.8 and sourness 4.7 on Palate's 0–10 flavor X-ray — a Tex-Mex · Southwestern main, about 1 hr 14 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.3 / 10
Sweet & Fruity — 6.2 / 10
Sour & Bright — 6.2 / 10
Bitter & Earthy — 3.5 / 10
Rich & Fat — 4.1 / 10
Aromatic & Spice — 3.7 / 10

The measured notes (of 18)

Sweetness 5.5 · Citrus 4.8 · Sourness 4.7 · Salinity 3.8 · Richness 3.7 · Earthy 3.3 · Herbaceous 3.2 · Umami 2.5 · Fruity 2.2 · Funk & Ferment 2.2 · Heat 2.0 · Allium 1.7 · Warm Spice 1.6 · Nutty 1.3 · Bitterness 1.3 · Floral 0.8

What's in it (14)

red-skinned sweet potatoes — 907 g
olive oil — 27 g
salt — 5 g
black beans — 425 g
corn kernels — 237 g
red bell pepper — 50 g
red onion — 28 g
jalapeo peppers — 100 g
cilantro — 15 g
limes — 130 g
cumin — 3 g
sour cream — 118 g
regular milk — 30 g
freshly ground black pepper — 1 g

Time & effort: about 1 hr 14 min (49 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 132 kcal, 6.4 g protein, 1.7 g fat, 23.8 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Preheat the oven to 425°F. Pierce each sweet potato several times with a fork, then rub with 1 tablespoon olive oil and 1/2 teaspoon salt; arrange on a foil-lined baking sheet.
Roast until a paring knife slides through the center with no resistance and the skins are lightly wrinkled, 48-50 minutes.
Meanwhile, combine the black beans, corn, bell pepper, red onion, and jalapeño in a medium bowl.
Add the cilantro, juice of 1 lime, cumin, remaining 1 tablespoon olive oil, and 1/4 teaspoon salt; toss well.
Let the salsa sit at room temperature to marinate while the potatoes finish roasting, at least 20 minutes.
Whisk together the sour cream, milk, juice of the remaining lime, remaining 1/4 teaspoon salt, and the black pepper until smooth and pourable; refrigerate until serving.
When the potatoes are tender, remove from the oven and let rest 5 minutes.
Slit each potato lengthwise and press the ends toward the center to open; fluff the flesh with a fork.
Spoon the black bean salsa generously over each potato, drizzle with the lime crema, and top with extra cilantro. Serve hot.

Dishes with a similar flavor shape

Black Bean and Sweet Potato Burrito Bowls — Mexican
Grilled Corn and Poblano Quesadillas — Mexican
Mediterranean Pasta — Mediterranean
Dhokla — Indian
Sheet-Pan Loaded Vegetarian Nachos — Mexican

Keep reading: what sweetness, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.