LOADED BAKED SWEET POTATOES

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Loaded Baked Sweet Potatoes image

This plant-powered lunch is packed with healthy fats from avocado and fiber-packed ingredients like sweet potatoes and black beans. It will fuel your afternoon and keep you sated until dinnertime.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h15m

Yield Serves 2

Number Of Ingredients 7

2 sweet potatoes, scrubbed
Extra-virgin olive oil
Kosher salt and freshly ground pepper
Ground cinnamon
1 cup drained and rinsed black beans
1/2 avocado, diced
Crème fraîche and toasted sesame seeds, for serving

Steps:

  • Preheat oven to 400°F; line a baking sheet with foil. Prick sweet potatoes a few times with a fork and rub skins with oil; season with a pinch each of salt, pepper, and cinnamon.
  • Place sweet potatoes directly on the oven rack, with prepared pan placed on a lower rack to catch any drips. Bake until sweet potatoes are very tender, about 1 hour.
  • Meanwhile, stir together black beans, 2 teaspoons oil, and 1/4 teaspoon cinnamon; season to taste. Slash open potatoes and season insides to taste. Divide bean mixture and avocado between potatoes. Serve hot, with crème fraîche, toasted sesame seeds, and a generous pinch of cinnamon.

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