Mexican Sweet Potato


  • 1 sweet potato
  • 1 tablespoon extra-virgin olive oil
  • 1/2 white onion, diced
  • 1/2 red pepper, diced
  • 1 garlic clove, minced
  • 1/2 teaspoon sea salt
  • 1 lime, juiced
  • 1/2 13oz can black beans
  • 1 tsp extra-virgin olive oil


  1. Put sweet potato into the oven and bake at 400 degrees for one hour (or microwave until you can put a fork easily through it)
  2. Remove from the oven and slice each potato lengthwise.
  3. Scoop out the insides so that there is only a thin layer remaining lining the edges. Set aside.
  4. Heat olive oil in a frying pan over medium heat, and cook the chopped vegetables until tender, about seven minutes. Seasoning with salt to taste.
  5. Drain and rinse the black beans and add to the frying pan along with the lime juice.
  6. While the bean and vegetable combo is cooking, mash the mixture with the edge of a fork to break up the beans.
  7. Add the cooked sweet potato insides to the bean mixture and mix until thoroughly combined.
  8. Stuff  potato with the bean mixture and serve