Stuffed sweet potato skins

Ingredients:

• 4 medium sweet potatoes (about 200g each)
• 1 tbsp. l. olive oil
• 1 can (450 g) bourbon-brown sugar baked beans
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 2 green onions, thinly sliced ​​(reserve the dark green part for serving)
• 1 jalapeño, seeded, thawed and diced
• 0.5 cup sour cream
• Juice of 2 limes
• 1 avocado, diced
• 280 g raw Mexican chorizo ​​sausage (or 4 sausages without casings)

Preparation:

1. Preheat oven to 350°F (175°C). Place the sweet potatoes on a parchment-lined baking sheet and bake until tender when pierced with a fork, about 1 hour. Let cool for 15 minutes.
2. Cut the tubers in half lengthwise and scoop out most of the flesh into a bowl. Rub the empty skins with olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
3. Meanwhile, place the beans in a bowl with the sweet potato pulp; add the cumin, chili powder, green onion, and jalapeño and stir. Season with salt and pepper to taste.
4. Remove the sweet potato skins from the oven and fill them with the bean mixture. Place a rack on the baking sheet. Arrange the stuffed sweet potato skins on the rack and bake until the filling is heated through and lightly browned on top, another 20 minutes.
5. Meanwhile, combine the sour cream, lime juice, and avocado in a food processor and blend until smooth. Season with salt and pepper to taste. Set aside.
6. Heat a medium skillet over medium-high heat. Add the chorizo ​​and cook, stirring, until browned, 8-10 minutes. Drain. Spoon the hot meat mixture over the sweet potato skins, drizzle with sour cream sauce, and sprinkle with chopped green onions.