Caribbean Baked Sweet Potatoes


This just might be my favorite after-yoga dinner. So easy. Great flavors. Tons of nutrients and protein to refuel the body.

I usually take yoga classes in the mornings. I’ve always believed I had my best energy then. And, it’s just a lot easier getting class in once my kids are out of the house and at school.

But this evening, I took a power yoga class from my friend Beata. She is a beautiful yogi and has gone through the same training program that I am doing. Her class is fun, rigorous and builds a lot of heat. When I finished, I was relaxed, energized and well, pretty darn hungry.

So, I made this little meal for myself. I cheated and baked my sweet potato in the convection oven. If you have one, try cutting the potato in half and then baking it for about 6-8 minutes. It comes out crisp on the outside and creamy on the inside…so awesome. Otherwise, just bake the potato in the oven the way you normally would. Try cutting it in half, though. It cuts down on the cooking time quite a bit.

While the potato was cooking, I made a topping with onions, red pepper, carrots, collard greens and black beans. I seasoned it all with a caribbean jerk seasoning. I mashed down the cooked potatoes a little and softened them with some coconut oil.

You and your hungry yoga self are going to love this…



Caribbean Baked Sweet Potatoes

Serves 2

2 sweet potatoes, cut in half lengthwise, baked

1/2 Tbsp + 2 tsp coconut oil

1/2 sweet onion, chopped

1/2 red pepper, chopped

1 carrot, peeled + chopped

2 collard green leaves, cut into very thin strips (chiffonade)

1 can black beans, drained and rinsed

jerk seasoning

sea salt + pepper

Bake halved sweet potatoes in convection and conventional oven. Meanwhile, heat large saute pan over medium heat and add 1/2 Tbsp coconut oil. Saute onions until softened. Add red pepper, carrot, collard greens and black beans. Cook until vegetables soften. Season to taste with jerk seasoning (I used Penzey’s), salt and pepper.

To serve, place sweet potato halves on plates. Mash with fork and add 1 tsp coconut oil to each potato. Top with black bean mixture. Your body will thank you. šŸ™‚

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