Loaded Mexican Hasselback Sweet Potatoes Recipe

Name: Loaded Mexican Hasselback Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Sweet Potatoes, Washed Well; Olive Oil Spray; 1/4 teaspoons Chili Powder; 1/4 teaspoons Ground Cumin; 1/4 teaspoons Salt; 1 dash Ground Black Pepper; 1 cup Re-fried Black Beans (Canned Or See My Recipe Box For A Link To Make Your Own); 1/2 cups Corn Kernels; 1 whole Large Tomato, Seeded And Chopped; 1/4 cups Diced Green Chiles; 1 whole Avocado, Peeled, Pitted, And Diced; 1/2 whole White Onion, Chopped; 2 ounces, weight Crumbled Feta Cheese (optional); 1/4 cups Light Sour Cream (optional); Fresh Cilantro To Garnish (optional)

Servings: persons

4 whole Sweet Potatoes, Washed Well
Olive Oil Spray
1/4 teaspoons Chili Powder
1/4 teaspoons Ground Cumin
1/4 teaspoons Salt
1 dash Ground Black Pepper
1 cup Re-fried Black Beans (Canned Or See My Recipe Box For A Link To Make Your Own)
1/2 cups Corn Kernels
1 whole Large Tomato, Seeded And Chopped
1/4 cups Diced Green Chiles
1 whole Avocado, Peeled, Pitted, And Diced
1/2 whole White Onion, Chopped
2 ounces, weight Crumbled Feta Cheese (optional)
1/4 cups Light Sour Cream (optional)
Fresh Cilantro To Garnish (optional)

1
Preheat oven to 450 F. Slice a 1/8 slice off of the bottom of each sweet potato (so they lay flat).
2
Place chopsticks on either side of the sweet potato (lengthwise) on a cutting board.
3
Use a sharp knife to slice 1/4 slices into the sweet potato (the chopsticks will ensure that you dont slice all the way through).
4
Place each sliced sweet potato into a large baking dish sprayed with olive oil spray.
5
Spray each sweet potato with olive oil spray, then season with chili powder, cumin, salt and pepper.
6
Cover the dish with foil and bake for 40 minutes.
7
Remove foil and bake for additional 15 minutes, or until flesh of each potato is soft.
8
While sweet potatoes cook, heat refried beans on the stovetop.
9
Add a bit of water to adjust the consistency, if desired.
10
When sweet potatoes have cooked, transfer each to a plate and top with 1/4 cup re-fried beans, 2 tablespoon corn, 2 tablespoon chopped tomato, 1 tablespoon of green chilies, 1/4 of the chopped avocado, 2 tablespoons of onion, a sprinkle of feta cheese and 1 tablespon of sour cream.
11
Garnish with fresh cilantro and serve!
12
Nutrition Info per 1 topped sweet potato: 318 calories, 11 g fat, 8 g protein, 38 g carbohydrates, 11 g fiber

273

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 whole Sweet Potatoes, Washed Well, Olive Oil Spray, 1/4 teaspoons Chili Powder, 1/4 teaspoons Ground Cumin, and more.

Yes, Loaded Mexican Hasselback Sweet Potatoes falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Loaded Mexican Hasselback Sweet Potatoes

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