Loaded Sweet Potato, Two Ways

Ingredients

• 4 Sweet potato
• 1 can Black beans, canned no-salt-added, drained and rinsed
• 1 ½ tsp Ground cumin
• 1 tsp Smoked paprika
• 2 tbsp Extra-virgin olive oil
• 1 Lime
• 1 Avocado, sliced
• ½ cup Salsa
• ½ cup Plain nonfat Greek yogurt (optional)
• ⅜ cup Cilantro
• 2 Scallions (green onions), sliced
• 2 tbsp Tahini (optional)

Method

1. Prick the sweet potatoes all over, microwave 8-12 minutes turning once, until completely soft. Finish under a broiler for 4 minutes if you want the skin to crisp.
2. Warm the beans in the oil with cumin and smoked paprika, 4 minutes, smashing some against the pan.
3. Split each potato and fluff the inside with a fork.
4. SOUTHWEST: beans, salsa, avocado, yogurt, cilantro, lime.
5. MEDITERRANEAN: chickpeas instead of black beans, tahini thinned with lemon, parsley, a pinch of za'atar.
6. Either way, squeeze citrus over at the end.

Notes

✨ The restaurant touch

Broil the microwaved potato for four minutes. It gives you the crisp skin the microwave cannot.

🧒 For the kids

Plain potato, butter, cheese. Still counts.

🌿 From the garden

Sweet potatoes store for months from an autumn harvest.

🥡 Leftovers

Cooked potatoes keep 4 days and reheat well.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.