Food & Recipes
The Big Game is one of the biggest calorie-fests of the year for many Americans, but it doesn’t have to be! These Mexican Stuffed Sweet Potato Skins make the perfect meal for game day.  You know it's a healthy meal when most of the ingredients come from our organic produce department ;) INGREDIENTS:
  • 5 medium organic sweet potatoes
  • 1 can organic black beans, drained and rinsed
  • ½ cup organic frozen corn
  • ¼ cup diced organic sweet onion
  • ½ cup diced organic red pepper
  • 1 cup chopped organic spinach
  • 2 tsp finely diced fresh organic jalapeno pepper
  • ½ tsp chili powder
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • ½ tsp olive oil
Avocado Drizzle:
  • 1 large organic avocado
  • ¼ cup organic lemon juice
  • ¼ cup water
  1. Preheat oven to 350F
  2. Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.
  3. Carefully slice sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.
  4. While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, frozen corn, red peppers, onion, jalapeno pepper and spices listed above. Stir to mix until well combined.
  5. Remove skins from oven after 8 minutes and fill each skin with black bean mixture.
  6. Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
  Avocado Drizzle:
  1. Place all ingredients into blender or food processor and mix until smooth and creamy. Add more water if you need to get things moving or if you want a thinner drizzle.
  2. Drizzle all over baked Mexican Stuffed Sweet Potato Skins.
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