Are you looking for something hearty and satisfying that is also simple and light. Well we got just the thing for you! These Hot Mama’s Loaded Sweet Potatoes are unbelievably easy to make and hit the spot no matter the season or occasion.
Cook Time: 1 hr • Serves: 1 • Calories: 462 • Total Fat: 13 grams • Protein: 20 grams
These sweet-tasting super-spuds hold a real healthy surprise. Eat a baked sweet potato instead of a baked white potato, and your blood sugar will rise about 30 percent less!
Compared to regular potatoes, a.k.a. blood sugar bombs, sweets rank relatively low on the Glycemic Index scale. And the fact that they’re packed with nutrients and disease-fighting fiber (almost 40 percent of which is soluble fiber, the kind that helps lower blood sugar and cholesterol) makes them a sweet deal indeed. Sweet potatoes are extraordinarily rich in carotenoids, orange and yellow pigments that play a role in helping the body respond to insulin. And as unlikely as it may seem, coffee (another Magic food) and sweet potatoes have something in common: They’re both rich in the natural plant compound chlorogenic acid, which may help reduce insulin resistance.
- 2 oz Corn
- 2 oz Black Beans
- 1 cup Kale
- 2 oz Salsa, store bought
- 2 oz Guacamole, store bought
- 1 oz fat free Sour Cream
- 4 oz Sprouts
- 2 oz Jalapenos (optional)
- 1 Medium Sized Sweet Potato
- Preheat the oven to 400°F
- Place sweet potato on the top rack and cook for about 45 to 60 minutes or until tender. Pierce the sweet potato with a fork a few times to check the texture inside, if the sweet potato is soft then it’s ready! If you fork it, wrap it, and put it in the microwave, it only takes about 10 minutes or so. This is much faster, but the downside is that research shows that microwaving food kills most of it’s valuable nutrition so only use this method when you’re short on time!
- While the sweet potato is baking prep the toppings. Boil 2 cups water in a medium sized sauce pan and throw the kale in there to steam for about 6 minutes or until the leaves turn a vibrant green.
- Remove the kale from the water and strain out the excess liquid.
- Once the sweet potato is done, carefully remove it from the oven and set aside to cool for about 2 minutes.
- Slice a pocket diagonally across the sweet potato large enough to house all the toppings.
- First start with the kale, and then add the corn, black beans, salsa, jalapenos, guacamole, sprouts, then finish with the sour cream.
Look below for all the nutrition facts as well as a break down of the nutrition for all the ingredients!
Love to hear your thoughts below!