Nothing says fall like a cozy dish featuring sweet potatoes—they’re versatile, filling, and packed full of vitamins and minerals. I like to use them in stews, bowls, or baked and piled high with all sorts delicious toppings, like this tasty take on a poutine that’s sure to please the whole family.
4 sweet potatoes, cut into fries
1 sweet onion, finely diced
2 Tbsp avocado oil
1 clove garlic, minced
1 Tbsp cumin
1 tsp powdered coriander
¼ tsp red pepper flakes, or to taste
1 15oz can black beans, drained and rinsed
1 cup frozen corn
Sour cream and hot sauce (optional)
Black pepper and sea salt, to taste
Toss the sweet potatoes in 1 Tbsp avocado oil and salt and pepper. Place on a baking sheet and cook for 30-40 minutes, checking frequently after 25 minutes.
Warm the rest of the oil over medium heat in a pot or saucepan. Add the onion and garlic, cooking 3-5 minutes until fragrant.
Add the beans, corn, cumin, coriander, and red pepper flakes. Cook 5-10 minutes and lower heat to keep warm.
Mash the avocado with a fork, adding in lime juice and salt. Set aside.
When the fries are done, place on a plate and top with bean and corn mixture, guacamole, salsa, and sour cream and hot sauce if desired.