Servings: 4 servings (½ baked potato = 1 servings)
2 medium sweet potatoes
1 medium, ripe Avocados from Mexico, diced
1 cup bell pepper, diced
10 sweet cherry tomatoes, quartered
½ cup cilantro, roughly chopped
1 cup corn, canned, drained, rinsed
Monterey Jack (or cheddar) cheese, grated
0% Greek yogurt (or nonfat sour cream)
Prepared tomato salsa or pico de gallo
1. Bake sweet potatoes. You can either place them in the microwave for 5-7 minutes (make sure to poke holes in the potato several times with a fork before placing in the microwave). OR Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. Prepare topping for sweet potatoes. Dice avocados, peppers, tomatoes and cilantro and optional toppings, as desired.
3. Remove sweet potatoes from microwave or oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. ½ of each potato is a serving, so you can add your toppings and then slice into another half.
Recipe Courtesy of Avocadosfrommexico.com
Nutrition Facts: Calories: 170, Total fat: 6 g, Saturated fat: .5 g, Cholesterol: 0 mg, Sodium: 100 mg, Carbohydrates: 26 g, Fiber: 5 g, Protein: 4 g