Sweet potatoes offer some pretty amazing health benefits. One cup of sweet potato baked in its skin provides 950 mg of potassium, which is more than twice the amount in a medium banana. Potassium basically removes excess sodium and fluid out of the body, which lowers blood pressure and reduces strain on the heart. Plus, their high fiber content makes them a slow-burning starch—meaning they won’t spike blood sugar and insulin levels.
1. Preheat oven to 450°F. Using a
fork, poke holes in potatoes; place
on a foil-lined baking sheet and bake
until soft, 45 minutes.
2. Meanwhile, prepare bean mixture:
In a large skillet on medium, heat oil.
Add onion; sauté 5 minutes. Stir in
garlic, chili powder, oregano, salt and
pepper; sauté until fragrant, 1 minute
more. Stir in beans and half of the
diced tomato; sauté 5 minutes more.
3. Prepare sauce: In a blender, place all
sauce ingredients; blend until smooth,
adding additional water, if needed.
4. For one serving, cut sweet potato
in half and fluff the sweet potato
flesh with a fork. Top both halves with
¼ of each bean mixture, sauce and
remaining diced tomato.
NOTE: If following our Meal Plan, store
leftover meal components separately; reheat and assemble when called for.
- Serving Size 1 loaded sweet potato
- Calories 400
- Carbohydrate Content 58 g
- Cholesterol Content 0 mg
- Fat Content 15 g
- Fiber Content 19 g
- Protein Content 12 g
- Saturated Fat Content 7 g
- Sodium Content 554 mg
- Sugar Content 12 g