80--- Loaded Mexican Hasselback Sweet Potatoes

Simple. Healthy. Yummy. Vegetarian. Mexican. Food.

Thanks to the Cancer Dietitian for this fantastic article on the health benefits of sweet potatoes! Amen!

Loaded Mexican Hasselback Sweet Potatoes
Serves 4

4 sweet potatoes, washed well
Olive oil spray
1/4 tsp chile powder
1/4 tsp ground cumin
1/4 tsp sea salt
Dash ground black pepper
1 cup refried black beans
1/2 cup corn kernels
1 avocado, chopped
1 large tomato, seeded and chopped
1/2 white onion, chopped
1/4 cup diced green chiles
2 oz crumbled feta cheese (optional- use a different shredded cheese if desired)
1/4 cup light sour cream (optional)
Fresh cilantro to garnish

Preheat oven to 450 degrees.  Slice a 1/8" slice off of the bottom of each sweet potato (so they lay flat).  Place chopsticks on either side of the sweet potato (lengthwise) on a cutting board.  Use a sharp knife to slice 1/4" slices into the sweet potato (the chopsticks will ensure that you don't slice all the way through).  Place each sliced sweet potato into a large baking dish sprayed with olive oil spray.

Spray each sweet potato with olive oil spray, then season with chile powder, cumin, salt and pepper.  Cover the dish with foil and bake for 40 minutes.  Remove foil and bake for additional 15 minutes, or until flesh of each potato is soft.

While sweet potatoes cook, heat refried beans on the stovetop.  Add a bit of water to adjust the consistency, if desired.

When sweet potatoes have cooked, transfer each to a plate and top with 1/4 cup refried beans, 2 Tbsp corn, 2 Tbsp chopped tomato, 1 Tbsp chiles, 1/4 of the chopped avocado, 2 Tbsp onion, a sprinkle of feta cheese and 1 Tbsp of sour cream.  Garnish with fresh cilantro and serve!

Nutrition Info per 1 topped sweet potato: 318 calories, 11 g fat, 8 g protein, 38 g carbohydrates, 11 g fiber