Stuffed Sweet Potato

If you’re looking for an easy and filling dinner idea, you’re going to love this stuffed sweet potato recipe by Loli Alioti! A simple but fresh take on a loaded potato that is filling and flavorful. You can also bake the sweet potatoes ahead of time as they will keep in the fridge for up to 3 days. When you're ready to eat it, just reheat the sweet potato and assemble your filling. 

Ingredients

2 sweet potatoes
1 ripe avocado
1/2 red onion, finely diced
1 cup of chickpeas, cooked
1/2 lime 
Sea Salt, to taste
2 Tbsp cilantro

Directions

1. Preheat oven to 380 degrees F.
2. Washed the sweet potatoes and pat them dry. Poke holes in each sweet potato with a fork or sharp knife. Bake in the oven for approximately 60-70 minutes, or until soft. To test if they're done, poke them with a fork or knife. You should should feel very little resistance when inserted.
3. While the sweet potatoes are cooking, mash the avocado and chickpeas with a fork and make it as chunky or smooth as you'd like. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
4. Slice each sweet potato in half and place it in your Zip Top dish. Fill with avocado mash and garnish with cilantro.