Loaded Sweet Potatoes: A Tasty, Mexican-Style Feast

This loaded baked sweet potato is not only delicious but it's also a healthy and filling meal option. Overall, this dish is a perfect example of how a simple sweet potato can be transformed into a delicious and nutritious meal. With classic Tex-Mex flavours, this simple sweet potato meal can charge you up with energy and keep you going all day. 

One of the most significant benefits of a loaded baked sweet potato is its high fibre content. Fibre is essential for maintaining healthy digestion, regulating blood sugar levels, and supporting weight management. A medium-sized sweet potato contains about 4 grams of fibre, which is more than many other types of vegetables. The toppings like black beans provide protein and fibre, while the tomatoes and red bell pepper add vitamins and antioxidants. The avocado adds healthy fats, and the salsa provides flavour without added sugar or fat.

Also Read: Sweet Benefits Of Sweet Potatoes

Another benefit of a loaded baked sweet potato is its high potassium content. Potassium is an essential mineral that helps regulate fluid balance, support muscle function, and maintain healthy blood pressure. One medium-sized sweet potato contains almost 500 milligrams of potassium, which is more than a medium-sized banana. Toppings such as grilled chicken or tofu can add even more potassium to the dish, making it an excellent choice for athletes and anyone looking to support their overall health.

Ingredients:

• 1 medium-sized sweet potato
• ¼ cup  cooked black beans
• ¼ cup diced tomatoes
• ¼ cup diced red bell pepper
• ¼ cup diced avocado
• ¼ cup salsa
• 2 cups shredded cheese
• 2 tablespoons chopped cilantro
• Salt and pepper to taste

Method:

• Start by preheating the oven to 180 C. 
• Wash and scrub a medium-sized sweet potato, then pierce it several times with a fork. 
• Place the sweet potato on a baking sheet and bake for 45-60 minutes, until fork tender at the widest part.
• While the sweet potato is baking, prepare the toppings. Rinse and drain the black beans, and dice the tomatoes, red bell pepper, and avocado.
• Once the sweet potato is done, slice it open and use a fork to mash the inside slightly. Season with salt and pepper to taste.
• Top the sweet potato with the black beans, tomatoes, red bell pepper, and avocado.
• Sprinkle over the cheese and then put the potatoes back under the grill for 5-8 minutes until the cheese is melted.
• Drizzle the salsa over the top, and sprinkle with chopped cilantro.