Get our fitness & nutrition tips.  Subscribe!
by Idalis Velazquez
updated February 23, 2017
posted in

Stuffed Sweet Potato with Avocado Drizzle

The perfect blend of nutrition and taste!

Sweet potatoes are a staple in my home. They  are high in vitamin B6, fiber and  vitamin C.  In  addition to all the other benefits, Vitamin C  produces collagen which helps maintain skin’s youthful elasticity  and is also essential to helping us cope with stress.

Sweet potatoes  contain iron and are a good source of magnesium which is the relaxation and anti-stress mineral.  In addition to the naturally sweet-taste and being a great source of energy, they are one of my to-go food for muscle recovery.  They rich orange color  indicates that they are high in carotenoids like beta carotene and other carotenoids, which is the precursor to vitamin A in your body.  Carotenoids help strengthen our eyesight and  are powerful antioxidants that help that  protect against the effects of aging and boost our inmune system.


  • 5 medium sweet potatoes
  • 1 can black beans, drained and rinsed
  • ¼ cup diced onion
  • ½ cup diced red pepper
  • 1 cup chopped spinach
  • 2 tsp finely diced fresh jalapeno pepper
  • ½ tsp chili powder
  • ¼ tsp cumin
  • ¼ tsp cinnamon
  • ¼ tsp paprika
  • ½ tsp olive oil
  • Avocado Drizzle
  • 1 large avocado
  • ¼ cup lemon juice
  • ¼ cup water


  1. Preheat oven to 350F
  2. Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.
  3. Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. 4.Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.
  4. While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.
  5. Remove skins from oven after 8 minutes and fill each skin with black bean mixture.
  6. Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

To make avocado drizzle:

Place all ingredients into blender or food processor and mix until smooth and creamy. Add more water if you need to get things moving or if you want a thinner drizzle.Drizzle all over baked Stuffed Sweet Potato Skins.


Idalis Velazquez
Idalis is a wife, proud mom of three girls and an internationally recognized and trusted fitness & lifestyle expert. She is a Beachbody Super Trainer, a bilingual Fitness Influencer and Fitness and Wellness content creator for publications like Women’s Health Magazine, Men’s Health, GQ Magazine and others. She is also a Nordictrack and an iFit International trainer.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Pin It on Pinterest

Share This
linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram