As you can probably already see from the recipes I have posted so far, I love sweet potatoes and I love avocado. It should be no surprise that one of my absolute favorite meals combines the two. In this recipe, a simple, fresh guacamole is mixed up and tops a baked sweet potato that has been stuffed with black beans and corn. This is the perfect baked potato in my eyes. So much healthier than a traditional loaded baked potato consisting of a white potato, cheese, bacon, and sour cream, or a traditional baked sweet potato consisting of a sweet potato loaded with marshmallows, butter, and brown sugar. This Loaded Tex-Mex Sweet Potato is the perfect south-of-the-border, healthy alternative. The guacamole comes together in minutes, and you can “bake” the potato in the microwave if you are pressed for time or don’t want to turn on your oven. I have also used store-bought guacamole in a pinch. If you use store-bought guacamole and microwave the potato, the whole meal can be on the table in less than 15 minutes. I do suggest making the fresh guacamole though, as I always think freshly made guacamole has more flavor that store-bought. It’s a totally vegan and gluten-free option and can easily double as a main dish or side dish. I usually eat mine as a side dish, with additional veggies on the side. For my husband, I made quick Taco Tilapia (which is literally just tilapia that is sprinkled with taco seasoning and cooked in a skillet or baked in the oven) as a main dish. I ran out of red onion for my guacamole, so I used white. You could use either, but I usually prefer the flavor of red onion in my guacamole (and it adds more color!). I hope you enjoy this recipe- it’s one of my favorites!
Active Time: 10 minutes Total Time: 1 hour
Serves: 2
Ingredients:
2 medium sweet potatoes
1 avocado, mashed 1 plum tomato, chopped 1 tablespoon chopped red onion 1 teaspoon chopped jalapeno 1 teaspoon chopped cilantro 1 tablespoon lime juice ¼ teaspoon salt ¼ cup black beans
¼ cup corn
Directions:
Preheat oven to 350 degrees. Using a fork, carefully poke a few holes in the sweet potato to vent steam while baking. Bake in preheated oven for 1 hour. Combine avocado, tomato, red onion, jalapeno, cilantro, lime juice, and salt in a small bowl. Cover and set aside. When potatoes are soft, remove from the oven and slice lengthwise. Divide black beans and corn between the two potatoes and top with ½ of the guacamole. Garnish with additional cilantro, if desired.
Nutrition Information per serving:
Calories: 387 Fat: 16 Carbs: 57g Protein: 9g Sodium: 380mg Sugar: 7g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
