It’s time to jazz up your sweet potato! Whether you’re used to eating them on Thanksgiving or year round, I am excited to share this Mexican-inspired baked sweet potato recipe. Loaded with zesty black beans, corn, pico de gallo, & avocado, this sweet and salty dish is full of flavor and will leave you craving for more!

WHY SWEET POTATOES?

Sweet potatoes provide some amazing benefits, from weight loss to enhancing your memory. Thanks to all their benefits, sweet potatoes are considered a superfood. With the endless supply of meal choices we can soak it up all year around!

REAP THE BENEFITS

• Sweet Potatoes contain high levels of Vitamin A, C, and E, all of which promote healthy skin and hair.
• High levels of fiber, which is essential in promoting a well-functioning digestive tract and a sense of fullness which in turn may result in weight loss.
• High amounts of anti-inflammatory properties that enhances proper brain function and supports the memory.

Whether you’re cooking for a party of one or a family of four, this meal won’t break the bank. The average cost for sweet potatoes are less than a dollar per pound!

If you’re considering organic, I say go for it but keep in mind sweet potatoes have far fewer pesticides. Save a few on your grocery budget and feel free to go non-organic.

Let’s get into the other ingredients!

When you’re purchasing canned black beans and corn, ensure to flip over to the ingredient list! If you see any added oils or sugars, consider picking from another brand. I recommend purchasing with a maximum of three ingredients: the main ingredient, water, and sea salt/salt.

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If you want to take it a step further to eliminate any preservatives and allow your body to digest more nutrients, consider purchasing yourself an Instant Pot. This will save you time and money in the long run!

Now that we’ve gathered some tips, let’s grab the rest of the ingredients and

let’s get started!

RECIPE

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INGREDIENTS

• 2-Medium size sweet potatoes
• 1-Organic black beans-canned (rinse in water)
• 1-Organic corn-canned (rinse in water)
• Pico De Gallo (recipe below)
• 1-Large Avocado
• Cilantro
• Salt/pepper

INSTRUCTIONS

Sweet Potato Preparation

First things first, soak and scrub your potato. Use a fork and begin poking holes all over the sweet potato.

-OVEN–

Set oven at 400°F, wrap your potato in foil, and bake for about 45 minutes.

-MICROWAVE–

If you want to save more time, consider microwaving your potato on high for 8-10 minutes until softened.

When cooking is completed, allow it to cool down and begin cutting the sweet potato in half. Prod the flesh with a fork to create a soft and fluffy texture. Then add a dash of sea salt.

Black Beans & Corn Preparation

As your sweet potatoes are in the oven, place the black beans and corn into the same pot and mix. Add 1/4 a can of water and place stove on low heat and stir every so often. Your beans and corn should be complete in 20 minutes.

Now that everything is cooked and ready to go, it’s time for the fun part! Let’s get stuffing!

With your potato cut in half, place your cooked beans and corn on top. Next, layer it with your fresh homemade pico de gallo. Grab your avocado and cilantro to add a few extra flavors. Lastly, add a dash of salt and pepper and your meal is ready for consumption!