Loaded Mexican Hasselback Sweet Potatoes

Preheat oven to 450 F. Slice a 1/8″ slice off of the bottom of each sweet potato (so they lay flat). Place chopsticks on either side of the sweet potato (lengthwise) on a cutting board. Use a sharp knife to slice 1/4″ slices into the sweet potato (the chopsticks will ensure that you don’t slice all the way through). Place each sliced sweet potato into a large baking dish sprayed with olive oil spray.

Spray each sweet potato with olive oil spray, then season with chili powder, cumin, salt and pepper. Cover the dish with foil and bake for 40 minutes. Remove foil and bake for additional 15 minutes, or until flesh of each potato is soft.

While sweet potatoes cook, heat refried beans on the stovetop. Add a bit of water to adjust the consistency, if desired.

When sweet potatoes have cooked, transfer each to a plate and top with 1/4 cup re-fried beans, 2 tablespoon corn, 2 tablespoon chopped tomato, 1 tablespoon of green chilies, 1/4 of the chopped avocado, 2 tablespoons of onion, a sprinkle of feta cheese and 1 tablespon of sour cream. Garnish with fresh cilantro and serve!

Nutrition Info per 1 topped sweet potato: 318 calories, 11 g fat, 8 g protein, 38 g carbohydrates, 11 g fiber