Twice Baked Sweet Potato {Mexican Style}

This is a yummy little dish I came up with the other day--if you've never tried sweet potatoes in combination with Mexican food, you're missing out. It's delish.


Here's the recipe:

Preheat oven to 400* F. Wash sweet potatoe & coat in olive oil. Bake at 400* for 1 hour.


In the meantime gather these ingredients:

1/4 cup black beans, cooked
1/4 cup grape tomatoes, halved
3TBSP reduced-fat sour cream
1/2 tsp. cumin
2 TBSP monterrey jack cheese, shredded
salt & pepper to taste


When potato is baked, remove from oven & cut in half, lengthwise. Scoop the potato filling out of shell, gently without messing up the shell. In a bowl, combine potato filling, sour cream, cumin, black beans, tomatoes, salt & pepper. Put the filling back into each shell & top with cheese. Bake at 400* for 15-20 minutes.


Enjoy!