Twice Baked Mexican Style Loaded Sweet Potato

On the list of Things I have Always Been Intimidated to Make: Twice Baked Stuffed Sweet Potatoes. For some reason I always assumed they were complicated and had too many steps for me to follow. But being that sweet potatoes are such a staple in the athlete’s diet, I was determined to make an easy healthy version that could replace the standard plain baked one. I started doing some research and shockingly, I could not find a dairy free recipe. Everything I found had either cheese or milk. Of course, now I was even more determined to create something!I love the color contrast between all the vegetables and legumes I use in this dish. It’s super well balanced – loaded with protein found in the beans, complex carbs from the sweet potato, and fiber from the veggies. Plus the avocado topping adds in a reach creaminess and some bonus fat and omega 3s. Who needs cheese for that?!It could even be considered “Mexican style” because of the tomato-bean-avocado trio that is so often found in Mexican dishes. I used Better Beans to stuff the sweet potato because they are so tasty and they just make life so much easier. For this recipe I used their Cuban Black Beans. They offer the consistency of refried beans – already done and cooked for you! – with a little kick of spice. Chopped spinach mixed into the potato gives it a nice burst of color and added nutrients.I posted a picture on Instagram while I was making it and I was shocked at how many people were interested in the recipe, making it that much more fun to share! Also be on the lookout for in-action videos of this recipe via snapchat. Lately I am finding that snapchat is a great way to be able to engage my readers and cook with them “in person.” My username is: Runonveg.

I hope you enjoy the much anticipated recipe!

Recipe: preheat oven 375

• 4-5 large sweet potatoes
• 1 cup chopped spinach or baby kale
• 1/2-3/4 cup unsweetened almond milk
• 1/2 cup nutritional yeast
• 1 teaspoon hot sauce (optional)
• 1 teaspoon garlic powder
• salt to taste
• 4-5 heaping tablespoons of Better Bean Black Beans

1. Line a tray with parchment, wrap each sweet potato in foil separately. Place each wrapped sweet potato on your tray lined with parchment. Cook until soft around 1 hour and 45 minutes. Keep in mind every sweet potato is different depending on the size you buy is how long it will cook. You just want to make sure that its soft thats when you know its ready. The ones I used were large potatoes.
2. Take out of the oven and let the sweet potatoes cool completely. Unwrap the sweet potatoes and cut them in half. Scoop out the center very carefully, leaving the skin in tact. It is a good idea to leave some sweet potato inside so you avoid ripping the skin. Place sweet potato filling in a large mixing bowl.
3. Into the mixing bowl add chopped spinach, almond milk (start with 1/2 cup see if it needs more), nutritional yeast, hot sauce, garlic powder and salt. Mix and mash together until smooth.
4. Now place your emptied sweet potatoes  skins on a the tray lined with parchment. Fill each sweet potato with the filling, remembering to leave some room for the beans.
5. Once each sweet potato is filled, add around 1 heaping tablespoon of Better Beans black beans to the center of the potato.
6. When ready to serve, warm in the oven for 15-20 minutes at 350
7. Right before serving add the topping

Topping:

• 1/2 avocado diced
• 1/2 cup tomatoes diced
• 1 tablespoon of lemon
• salt to tast

1. In a small mixing bowl add diced avocado, tomatoes, lemon and salt. Mix together. 
2. Once sweet potatoes are warmed up and ready to serve, top with avocado mixture. Around 1 tablespoon per potato.