TWICE BAKED MEXICAN STYLE LOADED SWEET POTATO
Steps:
- Line a tray with parchment, wrap each sweet potato in foil separately. Place each wrapped sweet potato on your tray lined with parchment. Cook until soft around 1 hour and 45 minutes. Keep in mind every sweet potato is different depending on the size you buy is how long it will cook. You just want to make sure that its soft thats when you know its ready. The ones I used were large potatoes. Take out of the oven and let the sweet potatoes cool completely. Unwrap the sweet potatoes and cut them in half. Scoop out the center very carefully, leaving the skin in tact. It is a good idea to leave some sweet potato inside so you avoid ripping the skin. Place sweet potato filling in a large mixing bowl. Into the mixing bowl add chopped spinach, almond milk (start with 1/2 cup see if it needs more), nutritional yeast, hot sauce, garlic powder and salt. Mix and mash together until smooth. Now place your emptied sweet potatoes skins on a the tray lined with parchment. Fill each sweet potato with the filling, remembering to leave some room for the beans. Once each sweet potato is filled, add around 1 heaping tablespoon of Better Beans black beans to the center of the potato. When ready to serve, warm in the oven for 15-20 minutes at 350 Right before serving add the topping
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