Dinner is made easy with our savory sweet potatoes filled with black beans, guacamole, and sauteed spinach! Filled with rich flavors, vibrant colors, and unforgettable textures, this luscious dish is sure to play a stunning role on your dinner table, regardless of the season. We love how versatile this recipe is–whether you choose to serve it to your children on a school night, or include it on your menu for a dinner party, it’s the perfect combination of earthy, nutritious, and sweet that will make everyone fall in love. This recipe is also the perfect example of batch cooking–just make extra of the sweet potatoes, black beans, and hempy guacamole and you have a meal that will fill your family’s hearts and bellies for the whole week.
There are many varieties of sweet potatoes, with the most popular being ones with yellow or orange flesh. Nutritionally speaking, the rich colors of the flesh has a direct correlation to the beta-carotene content present within the sweet potato. In fact, to increase the bio-availability of beta carotene, add a fat source such as olive oil, coconut oil, or butter after the sweet potatoes are cooked. Regarding the flesh colors, studies have shown that orange-fleshed sweet potatoes have an advantage over most vegetables in that it can supply significant amounts of vitamin A and energy simultaneously (1) . This helps to address the twin-problem of Vitamin A deficiency and under-nutrition (1), so it’s important that this root is present in a healthy, well-balanced diet. Enjoy!
*Use extra black beans in salads or soups. [br]*Extra hempy guacamole can be refrigerated in a tightly sealed container for 2-3 days.
(1) Comparative Evaluation of the Quality Parameters of Baked Potato Crisps: Yellow-Fleshed and Orange Fleshed, EC Nutrition OB Oluwole et al. https://www.ecronicon.com/ecnu/nutrition-ECNU-01-000033.php