What’s for dinner… Twice Baked Sweet Potatoes


I LOVED how this recipe turned out!  So yummy!  Just make sure you get your potatoes in the oven a few hours before or you could even precook them earlier in the day.  

4-5 organic sweet potatoes
1 cup organic spinach, chopped
½ cup organic unsweetened almond milk
¼ cup nutritional yeast
1 teaspoon hot sauce (optional)
1 teaspoon organic garlic powder
Sea salt to taste

Black Bean mixture:
1 15oz can organic black beans, drained
1 teaspoon organic cumin
½ teaspoon organic garlic powder
juice of one organic lime
sea salt to taste

1 organic avocado diced
½ cup organic cherry tomatoes, diced
juice of one organic lime

Preheat oven 375°. Separately wrap each sweet potato in foil and place on a baking sheet. Cook until soft about 1 hour and 45 minutes.
Cut the sweet potatoes in half and carefully scoop out the center, leaving the skin in tact. Leave some sweet potato inside so you avoid ripping the skin. Place sweet potato filling in a large mixing bowl. In the mixing bowl add the chopped spinach, almond milk, nutritional yeast, hot sauce, garlic powder and salt. Mix together until well combined.
Place the emptied sweet potatoes skins on the baking
sheet. Fill each sweet potato with the filling. Top with the black bean mixture. When ready to serve, warm in the oven for 15-20 minutes at 350°.

Black Bean mixture:
In a  high speed blender, blend ingredients until smooth.

Right before serving add the topping:
In a small mixing bowl combine diced avocado, cherry tomatoes, lime juice and salt.
When the sweet potatoes are warmed up and ready to serve, top with avocado mixture.

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