I found myself with an abundance of sweet potatoes this week and my first thought was to just eat plate after plate of sweet potato fries. While that might not be the worst idea I’ve ever had, I figured this was an opportunity to get a bit more creative. I had some success with these black bean & sweet potato enchiladas, so I decided to try putting southwest flavors into a baked potato. It was a little easier than the enchiladas and didn’t require as many ingredients, which is awesome. And if you’re feeling fancy, this avocado cream sauce will take your baked potato into an extra delicious territory. I promise.Print
This southwestern twist on a traditional baked potato is loaded with protein, fiber, and healthy fats!
- 2 sweet potatoes
- 1/2 cup sweet corn, frozen or fresh
- 1/2 cup black beans
- 1/4 cup mild tomato salsa
- 1/2 cup shredded sharp cheddar cheese
- 1 avocado
- 3 tbsp Greek yogurt
- Juice of 1 lime
- Pinch of cilantro (optional)
- Dash of salt
- Start by cooking the baked potatoes either in an oven or microwave. (I did mine in the microwave- just make sure you poke it with a fork first!)
- While that’s cooking, heat up the black beans in a small pot over medium heat. Lightly salt.
- In a small frying pan, heat up the corn until it begins to brown on the sides.
- When the potato is done, slice it length wise.
- Scoop out the very center and combine it with the beans, salsa and corn.
- Place it back into the center of the potato, and top with cheddar cheese.
- Place it in the oven on a low broil for a few minutes until the cheese melts.
- In a separate bowl, stir together the avocado, Greek yogurt, lime juice, salt and cilantro until smooth. You can use a small food processor, but I just did it with a fork.
- Dip each bite into the sauce or drizzle on top! The sauce will even stay green for a few hours, since the lime juice will help it from turning brown, as traditional avocado will.
I made these last night, although we’ve both been under the weather a bit, so we still have leftovers in the fridge. Luckily, I think they’ll be easy to reheat. I think I could eat the avocado sauce with a spoon, it’s so delicious. I’m also hoping the vitamins in the sweet potato will boost our immune systems back to health. This whole zero-energy thing is no fun. I also have a million things on our house to-do list that I’d like to get done as soon so I’m hoping this healthy food works its magic.
Leftovers sweet potatoes won’t last long in this house! I might even go back to my sweet potato and almond butter addiction from 2011.