Loaded sweet potato and rice

I like to roast the sweet potatoes ahead of time then rewarm them by flattening and crisping them in a skillet until lightly browned. This is best for an overnighter trip, not so much in your pack for a couple days as the sweet potato can be fragile of packed around too long.

Prep Time: 10 minutes   Cook Time: 45 minutes baking at home plus 10 minutes reheating

Serves: 2

 INGREDIENTS

2 small to medium sweet potatoes
Kosher salt
1 tbsp. ghee or olive oil
1 cup cooked rice
½ cup cooked black beans
1 tbsp. chopped jalapeño (optional)
¼ teaspoon each of cumin, chili powder, oregano, crushed red pepper flakes
¼ cup salsa of your choice
1 Tbsp. fresh lime juice
¼ cup cilantro leaves
¼ cup grated cheese

METHOD

At home

Preheat oven to 400°. Wash and rub sweet potatoes with olive oil and season with salt and pepper. Roast sweet potatoes on a small rimmed baking sheet until skins are browned and potatoes are tender all the way through, about 45 minutes. Remove from oven and, let cool. Once cool wrap up for the road or put in fridge. (optional: at camp wrap sweet potatoes in foil and bake in coals until tender)

Mix together cooked rice, beans, salsa, jalapeño, spices, lime, cilantro, and seal in a container for the road or store in fridge.

At camp

Unwrap sweet potatoes and slice in half. Warm a small frypan, add ghee (or oil) and set potato in flesh side down. Continue to fry until flesh is lightly browned, and potato is warm, about 10 minutes.

Top sweet potatoes with rice mix that you made earlier. Add more cheese if you wish. Enjoy right out of the pan.