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Guacamole 

Southwest Sweet Potato Guacamole

Name: Southwest Sweet Potato Guacamole
Yield: 4
Cuisine: Guacamole
Ingredients: 2 ea. Avocados From Mexico, cubed; 1 ea. Sweet potato; 1/4 c. Black beans, canned, drained; 1/4 c. Monterey Jack cheese, shredded; 1 t. Lemon juice; 1/4 t. Chili powder; 1/4 t. Cumin; Salt, to taste

4 Servings

230 Cals

4 serving per container

Serving size 1 serving (152g)

Calories 230

% Daily Value*

Total Fat 17g 22%

Saturated Fat 3.5g 17%

Trans Fat 0g

Cholesterol 10mg 3%

Sodium 75mg 3%

Total Carbohydrates 18g 7%

Dietary Fiber 9g 31%

Total Sugars 2g

Includes 0g Added Sugars 0%

Protein 5g

Calcium 80mg 6%

Iron 1.1mg 6%

Potassium 640mg 15%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contriburtes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Did you know?

THE AVOCADO IS A FRUIT, NOT A VEGETABLE?

Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes!

Preheat oven to 425ºF degrees.

Place sweet potato on foiled baking sheet and cook for 45 minutes.

In a small bowl, mash avocados and stir in lemon juice. Salt to taste.

Once cooked, slice sweet potato in half. Careful not to tear the skin, scoop out the inside and place in a separate bowl.

Add cumin and chili powder to sweet potato and stir until well combined.

Transfer sweet potato mixture to guacamole bowl and add black beans. Stir until well combined.

Scoop guacamole mixture into sweet potato skin and top with cheese.