Summer Sweet Potatoes 

Inspired by The Crunchy Radish blog and fully loaded sweet potato recipe! Love her blog and recipes- made a few adjustments based on my taste:) 


  • 3 medium sweet potatoes 
  • 1 tbsp coconut oil
  • 1 white onion, thinly sliced
  • 2 cloved garlic, minced
  • 1 1/2 cups cooked pinto beans rinced 
  • 2 tbsps tomato paste
  • 1 red bell pepper, diced
  • salt 


  • lime crema (directions below) 
  • Arugala 
  • scallions
  • micro greens
  • avocado 
  • fresh lime juice


  1. Clean potatoes and pierce with knife and Preheat oven to 400 degrees. Long way to cook: Place potatoes on a parchment paper-lined sheet pan, and roast for 60-75 minutes or until you can easily pierce the skin with a knife and the inside is soft. Quick cooking hack: Place potatoes in a microwaveable container with a lid- adding water to the bottom to keep potatoes moist. Cook for 8 minutes in the microwave. Remove and cook in oven for 20-30 mins
  2. Allow to cool slightly before slicing and stuffing. 
  3. While the potatoes cook, warm the coconut oil in a medium sized sauté pan or dutch oven. Add the onions and garlic and cook until caramelized, about 10 to 15 minutes. Add 1 tbsp water to the pan and scrape any brown bits stuck to the bottom in order to deglaze. 
  4. Stir in salt/pepper and tomato paste and toast for 30 seconds. Add the bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
  5. Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. 
  6. Spoon out the potatoes and mix with salt, pepper and 1/4 of the bean mixture. Refill the potatoes.
  7. Spoon remaining  beans on top with selected garnishes. 

Lime Crema

  • 1/2 cup low fat sour cream 
  • juice of 1 lime
  • water if needed
  • Whisk together lime juice and yogurt. Add water, a tsp at a time to thin, if desired. 

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