Ingredients
- 6 medium sweet potatoes
- 2 scallions, sliced thin
- 1 cup shredded part-skim mozzarella or dairy-free mozzarella style shreds
- 1 cup canned black beans, drained, rinsed
- 2 tbsp. Parmesan, grated, or dairy-free Parmesan or nutritional yeast
- 1/2 avocado, peeled, pitted, and diced
- 1/2 cup salsa verde
- Extra virgin olive oil
Directions
Yields: Six servings
Time: About three hours (with cooling)
Before starting, move an oven rack to the top space of the oven. Then, preheat to 350 degrees Fahrenheit.
Align the sweet potatoes on a baking sheet and bake until tender, about 40 to 50 minutes. Let cool completely.
Split each sweet potato in half lengthwise and scoop out the majority of the interior. Leave about 1/4" to 1/3" to the skin throughout.
*Tip: See if you can use the sweet potato filling in another recipe. For example, try using it in a pot of chili or to make a batch of mashed sweet potatoes.
Preheat the oven to 400 degrees Fahrenheit. Add a rack to a baking sheet and place the potatoes skin-side up. Brush lightly with extra virgin olive oil. Bake 20 to 30 minutes until slightly browned and then let cool.
Then, flip so they're skin-side down on the rack. Sprinkle each with cheeses of choice, scallions, and black beans. Bake about nine minutes until the cheese melts.
Remove from oven. Slice each skin in half.
Before serving, top with avocado and salsa.
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