Superbowl is right around the corner which can only mean one thing… appetizers galore! Even if you’re not watching the game, sometimes it’s just fun to make a meal out of appetizers and dips and wine when you’re with a group of friends. Life doesn’t get better!


  • 6 small sweet potatoes (about 2 ¼ pounds)
  • olive oil cooking spray
  • 1/2 tablespoon taco seasoning
  • ¼ teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1 cup refried black beans
  • 3/4 cup salsa
  • 3/4 cup shredded reduced fat cheddar
  • 2 scallions, thinly sliced
  • 1 tablespoons chopped cilantro


  1. Preheat oven to 400 degrees F.  Adjust oven rack to center of oven.
  2. Place whole sweet potatoes on a sheet pan covered in foil or parchment, poke each a few times with a fork. Bake until fork tender, 40-45 minutes.  Allow to cool for 10 minutes. Switch oven from bake to broil.
  3. Meanwhile in a small bowl combine black beans with taco seasoning.
  4. Cut sweet potatoes in half and carefully scoop out flesh with a metal spoon, leaving about ¼-inch of flesh intact.* Place potatoes, skin side up back on the sheet pan, spray with olive oil, top with pinch salt and pepper, and broil for 2 to 3 minutes. Remove skins from oven, turn over and fill each with black beans, 1 tbsp salsa and 1 tbsp cheese then return to oven to broil 2 minutes more.


  5. Top with each skin with scallions and cilantro and eat right away.




    *Scooped sweet potato can be stored in an airtight container for 2-3 days. I like to mix it with just a smidge of butter, low-fat milk, salt and pepper and serve it alongside chicken breast.



source skinnytaste

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