Loaded Sweet Potatoes

Sweet potatoes are so delicious and good for you. These versatile little spuds are loaded with vitamin A, B, C, and D. They also contain iron, potassium, and magnesium which support your immune system and help you relax. Sweet potatoes help maintain balanced blood sugar levels, and are high in carotenoids which help ward-off cancer and the effects of aging.  I like to jazz mine up a bit by topping them with some wonderful veggies. These loaded sweet potatoes can easily be a complete meal they are so satisfying and filling.

Ingredients:

2 organic sweet potatoes

1 can of cannelloni beans

2 cups of chopped swiss chard

1/2 cup cilantro

1 avocado

1 tbsp olive oil

1.2 tsp black pepper

1 tsp fresh or dried thyme

1 medium lime

sprouts- to top the potato with

two dollops of greek yogurt or sour cream (if desired)

Directions:

Preheat the oven to 400 degrees. Clean the sweet potatoes and place on an aluminum foil lined baking sheet. With a fork, puncture holes throughout the sweet potato. Place in the oven for about 40 minuets, or until the sweet potatoes are soft.

In a large frying pan, heat the olive oil. Add in the beans, thyme, and black pepper. Allow to cook for about three minutes.

Place the swiss chard and cilantro in the pan and toss it with the beans, allowing it to wilt slightly. Squeeze half of the lemon juice in the pan and toss, allowing the flavors to combine.

Once the potatoes are done, cut a line down the middle of the potatoes, allowing them to split open. This well is where you will fill your toppings.

Put the beans and swiss chard in first, followed by the avocado, sprouts and greek yogurt. Squeeze a little lime juice on top, and serve hot!