Servings: 1
Start to finish: 1 hour, including inactive baking time
1 medium orange sweet potato
1 teaspoon coconut oil, divided
Savory:
1/4 teaspoon curry powder
1/4 teaspoon paprika
3 tablespoons cooked black beans, rinsed and drained
1 tablespoon chopped cashews
1 tablespoon chopped cilantro
1/2 cup baby spinach or other greens
Juice of 1/4 lime
Pinch of kosher salt
Sweet:
1/8 teaspoon ground cinnamon
1/4 medium banana, sliced
1 tablespoon sliced almonds
1 teaspoons maple syrup
Pinch kosher salt
Juice of 1/4 lime
Prick the potato skin 3-4 times with a fork and bake until tender, about 50 minutes at 350 F. (Or microwave until tender, about 8 minutes, turning over halfway through cooking.) Slice the sweet potato in half lengthwise, and cut a slit in each half. Divide the coconut oil between the two potatoes and allow to melt into the flesh. Sprinkle the savory potato with the curry and paprika, and top with beans, cashews, cilantro and salt. Place on top of the spinach and squeeze lime juice over the whole thing.
For the dessert potato: sprinkle with cinnamon and top with banana slices, almonds, maple syrup, salt and lime juice. Optional: if the oven is still hot, place the dessert potato in the oven for 5 minutes, just to caramelize the bananas a little. Place next to the savory potato and enjoy your two-course meal.
Nutrition information per serving of savory option: 305 calories; 88 calories from fat; 10 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 567 mg sodium; 52 g carbohydrate; 19 g fiber; 11 g sugar; 12 g protein.
Nutrition information per serving of sweet option: 183 calories; 28 calories from fat; 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 282 mg sodium; 37 g carbohydrate; 5 g fiber; 15 g sugar; 4 g protein.
Melissa d’Arabian, Associated Press
