Loaded Sweet Potatoes
These Loaded Sweet Potatoes combine the sweetness of the potato with a medley of savory toppings for a delightful family meal!
Ingredients
- 3 medium sweet potatoes
- 2 tablespoons diced tomatoes
- 1/2 unit lime juiced
- 1 cup cooked black beans
- 2 tablespoons chopped onions
- 1/4 teaspoon black pepper
- 1/2 tablespoon olive oil
- 1/4 cup bell peppers chopped
- 2 cloves garlic minced
- 1/4 teaspoon paprika
- 1/2 unit jalapeño finely chopped
- 1/2 cup vegan mozzarella cheese shreds
- 1/4 cup vegan mozzarella cheese for topping
- 2 tablespoons coconut yogurt or vegan greek yogurt
- 1/2 teaspoon sea salt
Instructions
- Preheat the oven to 375°F.
- Puncture the sweet potatoes with a fork and bake for 45-50 minutes until tender.
- After baking, let them cool briefly before cutting them in half.
- In the meantime, heat a pan with 1 teaspoon of olive oil, adding onions, garlic, bell peppers, and tomatoes. Sauté for about 8 minutes until slightly soft.
- Scoop the sweet potato flesh into a bowl, mixing it with the sautéed vegetables, black beans, yogurt, cheese, sea salt, black pepper, paprika, and jalapeño until combined.
- Brush the potato skins with the remaining olive oil, positioning them cut side up on a baking sheet. Bake again for 5-10 minutes to crisp them.
- Stuff each skin with the sweet potato mixture and sprinkle the rest of the cheese on top. Bake for 10-15 minutes until the cheese melts.
- Remove from oven, top with coconut bacon, and serve alongside additional coconut yogurt or vegan greek yogurt and a squeeze of lime.