With March Madness just around the corner, and game day snacks a must, it is important to have an option that tops the taste bracket but not the scale. Rather than reach for the fried buffalo wings, mozzarella sticks, and bacon laden potato skins, try giving these twice baked sweet potatoes a “shot.” Sweet potatoes, as is made apparent by their rich orange color, are packed full of beta carotene (the whole foods version of Vitamin-A). Vitamin-A is typically touted for its ability to improve night vision, while simultaneously boosting the immune response (including against measles). Top this with fiber rich black beans, and heart healthy guacamole (think omega-9 fats from avocados, lycopene from tomatoes, and anti-viral onions) and you’ve got yourself a game-day treat that can’t be beat!
4 Large Sweet Potatoes
1 1/2 C. Black Beans, drained if using canned
1/2 C. Shredded Cheese, Mexican Blend
1 1/2 Avocados
1-2 T. Lime Juice
1/4 C. diced Red Onion
1/4 C. chopped Cilantro
1 Medium Tomato, diced
1/2 to 1 Jalapeno, seeded & diced
Salt & Pepper, to taste
Preheat oven to 425 degrees.
Prepare guacamole by mashing avocados with remaining ingredients; stir to incorporate.
Bake sweet potatoes until fork tender; approximately 35 minutes. Halve and remove pulp (reserve for later occasion).
Fill hollowed out sweet potato halves with beans, top with cheese, and place back into oven for 5 to 10 minutes until cheese is melted.
Top each “potato skin” with guacamole and a dollop of sour cream (optional).