Hasselback Sweet Potatoes with Cumin Black Beans and Pepita Lime Chimichurri

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the sweet potatoes on a cutting board and make thin hasselback-style slices, keeping the bottom intact so they stay together.

2. 2

   Place the sweet potatoes on a baking tray. Rub them with 2 tablespoons / 30 ml olive oil and season with 1/2 teaspoon / 3 g salt and the black pepper, making sure some oil gets between the slices.

3. 3

   Roast the sweet potatoes for 35 to 40 minutes at 220 °C / 425 °F, until tender inside with crisp, browned edges.

4. 4

   Meanwhile, heat 1 tablespoon / 15 ml olive oil in a skillet over medium heat. Add the red onion and cook for 3 to 4 minutes until softened. Stir in 2 minced garlic cloves, the cumin, and smoked paprika, and cook 30 seconds more.

5. 5

   Add the black beans, water, and 1/2 teaspoon / 3 g salt. Cook for 5 to 7 minutes, lightly mashing some of the beans so the mixture becomes juicy and clings better to the sweet potatoes. Remove from the heat.

6. 6

   Toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring, until nutty and fragrant. Let them cool slightly.

7. 7

   Make the chimichurri by mixing in a bowl or briefly pulsing together the toasted pepitas, cilantro, 1 garlic clove, lime juice, lime zest, the remaining tablespoon / 15 ml olive oil, maple syrup, red pepper flakes if using, and 1/4 teaspoon / 1 g salt. It should be a thick, glossy sauce.

8. 8

   To serve, gently open the roasted sweet potatoes and fill them with the warm black beans. Spoon over the pepita chimichurri and finish with the sliced scallions. Serve right away.