Loaded Sweet Potatoes

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 393.9
  • Total Fat: 16.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 311.6 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 21.7 g
  • Protein: 16.2 g

View full nutritional breakdown of Loaded Sweet Potatoes calories by ingredient
Submitted by:

Introduction

Vegan, Gluten-Free, Nut-Free, Soy-Free, Grain-Free, Kid Friendly Vegan, Gluten-Free, Nut-Free, Soy-Free, Grain-Free, Kid Friendly
Number of Servings: 2

Ingredients

    1 fruit without skin and seeds Avocados, Florida
    4 tsp Lime Juice - ReaLime 100% Lime Juice
    1 fl oz Water, tap
    0.25 tsp Salt
    1 cup, chopped Onions, raw
    3 clove Garlic
    1 tsp Chili powder
    0.25 tsp Cumin powder (by WOMACKFAM5)
    1.5 cup Beans, black

Directions

Preheat oven to 400F
With a fork, poke several holes into each potato. Place on a baking sheet and roast for 45 to 75 minutes. Until you can slide knife through the centre. Cool for 5 to 10 minutes.
Make avocado crema in food processor, cilantro and garlic until minced. Add the rest and process until mostly smooth.
In a medium skillet warm water and add onion and garlic - saute for 3 to 5 minutes until soft. Stir in chili powder, cumin, and black beans and cook for another minute or two. Add the salt, pepper, and lime juice and stir again to combine.
Assemble the sweet potato. Slice each potato in half lengthwise with a knife, score the flesh in a cross-cross pattern. Gentle mash the flesh with a fork to fluff. Sprinkle some seat salt and pepper to season.
Layer the avocado crema and black beans by the spoonful across each potato half. Garnish with a green onion, pinch of chili powder and cumin, and a sprinkle of salt and pepper. Serve immediately.

Serving Size: Makes 2 meal servings, 4 side dishes

Number of Servings: 2

Recipe submitted by SparkPeople user KONIGSBERG.

Rate This Recipe