Southwest Twice Baked Sweet Potatoes
In the mood for something creamy, comforting and good for you too? These twice baked sweet potatoes will hit the spot without weighing you down. Enjoy all the health benefits and non of the guilt!
– 4 large sweet potatoes
– 1 white onion
– 1 bell pepper (orange, red or yellow)
– 3-4 garlic cloves
– 1/2 cup almond milk
– 1 bunch purple kale (Russian – or other variety)
– 6 Tbsp of nutritional yeast + extra for over top
– 1 cup black beans (add another cup, 2 cups total, if you would like more texture/protein)
– 1 Tbsp chili powder
– 1 tsp chipotle chili powder
– 1 tsp cumin
Pre-heat oven to 400° F
Bake potatoes for 45 minutes to 1 hour (depending on size) until soft but still holding their structure.
Chop onion, bell pepper, garlic and kale while potatoes are cooking
In a sauté pan, “sauté” white onion and garlic in water (adding small amounts of water as needed as it evaporates) for about 3 minutes. Once the onions begin to soften add chili powered, chipotle chili powder and cumin as well as bell peppers. Sauté for another 3-5 minutes adding water as needed.
Turn stove top off and add kale, stir kale into mixture to soften.
Remove potatoes from oven, cut in 1/2 and let cool for about 5 minutes.
Remove inside flesh of potatoes into a large bowl, leaving a small layer to cover the sweet potato skin.
Mash potato flesh using a masher (or electric beater) and add almond milk and 6 Tbsp of nutritional yeast until smooth and creamy. Fold in sauté mix from stove as well as black beans.
Spoon mixture back into potato halves and sprinkle with nutritional yeast.
Place in oven and bake for 15-20 minutes until slightly brown on top.