Mexican style stuffed sweet potatoes

Sweet potatoes are a soft, creamy and surprisingly nutritious vegetable. Although sweet potatoes have fewer calories than white potatoes, they do have more sugar. For as sweet as they are, sweet potatoes have a low glycaemic index. This means they release sugar slowly into the bloodstream so you won't get blood-sugar spikes, but you will get a steady amount of energy.

Ingredients for 2 people: 

• 2 big sweet potatoes
• 1 medium can of black beans
• 1 (red) onion
• 1 tablespoon of coconut oil
• 1,5 tablespoon of ground chilli pepper
• 3/4 teaspoon of sea salt
• 1 lemon
• coriander
• parsley
• 1 teaspoon of honey
• 1 avocado
• tortilla chips crisps
• 4 tablespoons of yogurt (any kind)

1. Preheat the oven to 200 degrees C.
2. Begin by baking the potatoes, as this will take the longest. Wash and dry the sweet potatoes thoroughly. Pierce each potato several times with a fork. Place them onto a baking sheet and bake for 60-75 minutes until cooked golden brown and soft.
3. While the potatoes are in the oven, make a sauce from the yogurt, the juice of half of the lime (keep the other half for garnishing), a pinch of sea salt and honey 
4. If the potatoes are almost done it’s time to prepare the stuffing. Heat the coconut oil in a pan, chop the onion and add to the pan.
5. Add the black beans, chilli pepper and a little bit of salt and heat it on a low temperature for about two minutes, just until the beans are warm (you don’t need to cook them).
6. When the potatoes are done, put them out of the oven and make a cut across the top so a small pouch opens up. Spoon the stuffing in and over the top of the potato. Sprinkle with the yogurt sauce, season with coriander to taste and garnish with the tortilla crisps, avocado and lime.

Enjoy! I'm very certain you will.. ;-)