Twice Baked Sweet Potato Skins

Sweet Potato + Better Bean= OH MY GOODNESS! THAT’S DELICIOUS!

This Twice Baked Stuffed Sweet Potato Skins Recipe is loaded with savory Roasted Chipotle Better Beans and guacamole for an easy, healthy and tasty appetizer perfect for any holiday party.

Ingredients:

6 organic sweet potatoes
2 tablespoons avocado oil (I recommend Chosen Foods Spray)
salt and pepper, to taste
1 15-ounce container Better Bean's Roasted Chipotle Red Beans
3/4 cup shredded organic Mexican-blend cheese (cheddar, Monterey Jack, colby)
2 cups organic pico de gallo (can buy pre-made or make your own with tomatoes, onions, jalapenos and cilantro)
1 large avocado, diced
2 limes, juiced

Instructions:

Preheat oven to 425F. Cut sweet potatoes in half, longways. Drizzle with oil and season with salt and pepper. Arrange on a baking sheet, flat side down. Bake for 30 minutes.
Once the sweet potatoes have cooled enough to handle, scoop out flesh with a spoon and add to a large glass bowl. Make sure you leave all of the skin and a little bit of the potato flesh so the skins are sturdy enough.
Add the chipotle beans to the sweet potato flesh and mash to combine. Scoop the mixture back into the sweet potato skins and top each skin with 1 tablespoon of shredded cheese.
Bake for another 10 minutes, broiling for the last 2 minutes to get the cheese super melty.
Top generously with pico de gallo, avocado and drizzle with plenty of lime juice. Serve and enjoy!

Twice Baked Sweet Potato Skins

Ingredients:

Instructions:

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