Tex-Mex Loaded Baked Sweet Potatoes

3 minutes
Prep time

50 minutes
Cook time

517 cal.
Per serving

Ingredients for 1

Sweet potato

1/2 cup

Kidney beans (canned)

1/2 cup

Corn (canned)

2 tbsp

Guacamole

1 pinch

Smoked paprika

optional

1 sprig

Parsley (fresh)

2 handfuls

Spring mix lettuce

Oven

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!