The Nutrition Professor's Southwestern loaded sweet potatoes

Timaree Hagenburger
The Nutrition Professor
Cosumnes River College, Sacramento

This meal is easy to prepare and super satisfying, says dietitian and professor Timaree Hagenburger. "Once I explain to my students how to make it, they try it once, and then it becomes a go-to meal for busy nights."

Ingredients

Sweet potatoes, light-colored flesh, rinsed but not peeled (see tips)
Chopped fresh greens (see tip)
Beans, such as chili beans or black beans
Red or purple cabbage, thinly sliced or shaved
Salsa
Cilantro
Scallions, chopped small
Avocado
Lime, for squeezing

Directions

Place rinsed sweet potatoes directly on an oven rack (do not wrap in foil) and place a large piece of foil on the rack below to catch any drips. Roast at 350 to 375 degrees 30 to 40 minutes or until tender. Slice steaming hot sweet potato open and fill with chopped greens, then beans (warm up if cold), cabbage, salsa, cilantro, scallions, avocado and a squeeze of lime juice.

The Nutrition Professor's Shop Smart, Cook Smart, Eat Smart Tips:

When choosing sweet potatoes, be sure they are heavy for their size, firm (no soft spots or wrinkled ends) and of similar size, so they will roast in about the same time.
Roast enough sweet potatoes to use for the rest of the week, so they will be at your fingertips when you come home hungry!
Any fresh greens will work, including baby spinach, kale or chard.