MILE HIGH MEXICAN BBQ SWEET POTATOES

MILE HIGH MEXICAN BBQ SWEET POTATOES
with Hatch green chile guacamole
makes 4 sweet potatoes
4 medium sweet potatoes, washed and dried
1 (14-oz) can black beans, rinsed and drained
1 fresh corn cob, kernels removed
2 cups shredded medium cheddar
4 cups pulled pork, warmed
BBQ sauce, sour cream and cilantro for garnish
for the guacamole
3 ripe avocados
6 tablespoons roasted, chopped Hatch green chiles
Juice of one lime
1 tablespoon sour cream
1 teaspoon salt
¼ teaspoon pepper
Several dashes of Tobasco
Preheat oven to 400F. Using the tines of a fork, poke holes in the sweet potatoes and place them on a foil-lined baking sheet. Bake for 45-60 minutes or until tender.
In a small saucepan, heat the black beans and the corn together, stirring until warmed through. Season with a pinch of salt. Keep warm.
To make the guacamole, combine all of the ingredients in a bowl. Stir and mash until combined. Taste and adjust. Cover with plastic wrap, gently pressing the wrap directly down against the surface of the guacamole, keeping air from coming into contact with the surface which would cause browning. Set aside.
To build the potatoes, carefully cut the potatoes open lengthwise. Fill each potato with the black bean and corn mixture, then pile on ½ cup shredded cheese, 1 cup warm pulled pork, a drizzle of BBQ sauce, guacamole, more sour cream, and fresh cilantro.