4 Medium sweet potatoes (washed and scrubbed well)
½ cup sour cream (more for garnish if desired)
1 chipotle pepper in adobe sauce
¼ teaspoon salt
1 ½ cup canned black beans
50g creamy feta cheese (goat cheese, mozzarella or Monterey jack would be great, too.)
3 green onions (sliced)
These would also be delicious topped with a few slices of avocado.
Using a small sharp knife or a fork, poke each sweet potato 3-4 times on either side toward the middle of the potato.
Microwave potatoes on high power. About 5 minutes for 1 potato, adding 2-3 minutes for each additional potato. For 4 potatoes, microwave for 12 - 15 minutes turning over halfway through. Allow to sit for about 5 minutes or until cool enough to handle.
Preheat oven to 400F.
Cut a ¼" slice of the 'top' of each potato (on one of the sides you have poked). Scoop out the flesh of the potatoes. You will only use the flesh of 3 of the 4 potatoes to re-stuff them. Keep the remaining flesh for a different use or to snack on while you prep.
Combine potato flesh, sour cream, chipotle pepper and salt in a bowl and blend with an immersion blender. You can also mash everything together with a fork; just be sure to mash the chipotle pepper into a paste before mixing it all together. Add 1 cup black beans.
Re-stuff potato skins. Top with feta cheese. Bake for 12 minutes, with an additional 1-2 minutes under the broiler until cheese begins to brown.
Garnish with green onion, remaining black bean and lime wedges.