Mexican Style Sweet Potatoes

Mexican Style Sweet Potatoes



Nothing beats a sweet potato in all its basic heated goodness, yet they can get old quick in the event that you don’t switch it up. This formula brings some Mexican flavor to the something else, well, sweet, sweet potato and offers an additional oomph that will top you off and energize your palette. Sweet potatoes has various executioner medical advantages. They’re high in vitamins B6 (which can help cognitive and safe capacity and may help lessen the danger of coronary illness), C (thought to lower danger for a few sorts of disease and celebrated for its invulnerable boosting impacts), and D (the popular bone thickness, invulnerability, and sensory system sponsor) . Additionally, these orange spuds contain a huge amount of fiber, which supports digestive and heart wellbeing . They’re a superior decision over normal white potato on the grounds that its comprised of complex carbs, significance its sugars are gradually discharged into the circulation system, as opposed to being transformed rapidly and creating a spike in glucose (and vitality), took after by a crash.

9 Ingredients

2 sweet potatoes

1 tablespoon additional virgin olive oil

1/2 white onion, diced

1/2 red pepper, diced

1 garlic clove, minced

1/2 teaspoon ocean salt

1 lime, squeezed

1 13oz can dark beans

parsley, cleaved


  • Pop the sweet potatoes into the stove and heat at 400 degrees Fahrenheit for one hour.
  • Expel from the stove and cut every potato the long way.
  • Scoop out the inner parts so that there is just a meager layer staying covering the edges. Put aside.
  • Heat olive oil in a griddle over medium warmth, and cook the cleaved vegetables until delicate, around seven minutes. Flavoring with salt to taste.
  • Deplete and flush the dark beans and add to the skillet alongside the lime juice.
  • While the bean and vegetable combo is cooking, pound the mixture with the edge of a fork to separate the beans.
  • Include the cooked sweet potato inner parts to the bean mixture and blend until altogether joined.
  • Stuff every potato with the bean mixture and present with a shower of additional virgin olive oil and hacked parsley.