Loaded Sweet Potato Planks

This is one of those versatile plates that makes a great appetizer or a side…top it with a fried egg and make it breakfast…or it’s also great served as a Meatless Meal…the Sriracha Aioli adds just that nice bit of heat that can be pumped up or lowered depending on how you like it. Knife and fork not always required….

Loaded Sweet Potato Planks
2 large sweet potatoes
extra virgin olive oil
salt & pepper
1/2 red onion, diced
1 cup frozen corn
1 cup black beans, rinsed & drained
fresh cilantro
2 tablespoons ketchup
2 tablespoons mayonnaise
Sriracha sauce
Queso Blanco crumbles

Heat oven to 425°F. Slice the sweet potatoes into 1/4″ thick discs. Place on a baking sheet lined with parchment paper. Brush both sides with some extra virgin olive oil. Season with salt & pepper. Roast in oven 10-12 minutes until tender but not too soft. Meanwhile sauté the diced red onion in a medium skillet with a little olive oil for about five minutes. Season with salt & pepper. Add the corn and the black beans and heat through. In a small mixing bowl make Sriracha Aioli: combine the ketchup, mayonnaise and Sriracha sauce (to your taste); whisk to combine. Spread a dollop of the Sriracha Aioli on each potato plank. Scoop on some of the corn & black bean mixture; top with fresh cilantro and Queso Blanco crumbles. Serve immediately.


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