Ingredients
Utensil
Oven
recipe
Step 1
Preheat the oven to 400°F. Clean the potato & use a fork to prick several holes around the skin.
Step 2
Place the sweet potatoes on a sheet tray lined with parchment paper. Bake for 45-50 minutes at 400°F, flipping them halfway through.
Step 3
Meanwhile, prepare the filling. In a bowl, add: the drained kidney beans & corn, smoked paprika & minced parsley, if you have some. Season with salt, pepper & a drizzle of olive oil. Mix to evenly coat.
Step 4
After 45-50 mins, check the sweet potatoes by pricking a knife through them. Once tender, remove the sweet potatoes from the oven.
Step 5
Serve the green salad in a plate with the baked sweet potato. Slice the cooked potato 3/4 of the way down the center. Top with the kidney bean/ corn filling & a dollop of guacamole. Re-season to taste & enjoy!
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 434 cal. |
| Fat | 9 g |
| Carbohydrates | 67 g |
| Protein | 13 g |
| Fiber | 16 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Tex-Mex Loaded Baked Sweet Potatoes" contains: 434 Energy ; 9 g of Fat ; 67 g of Carbohydrates ; 13 g of Protein ; 16 g of Fiber.
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