The mighty sweet potato is a perfect skin food. Loaded with vitamin A, beta-carotene, and a wide range of antioxidants, they aid in cell turnover, reduce fine lines and wrinkles, and help prevent UV damage.

The idea is super simple: Toss sweet potato halves in some amazing spices, bake it until it’s fork tender, then top it with mashed avocado or any of your favorite, savory toppings. The possibilities are truly endless.

To make it next-level, I love adding all my favorite burrito toppings, like black beans, diced tomatoes, greens or shredded lettuce, green onions, jalapeño, vegan sour cream — sprinkled with hemp hearts for an added plant-based protein boost.

The result is a 30-minute lunch, snack, or dinner that’s satisfying, both savory and sweet, and seriously healthy. It’s so simple, comfy, and customizable that it’s become a staple in my weekly rotation.

If you give this recipe a try, let me know in the comments below or tag your photo @feedyourglow, hashtag #feedyourglow on IG. Enjoy!

INGREDIENTS:

Serves 4

4 medium sweet potatoes

½ tablespoon melted virgin coconut or olive oil, divided

¼ teaspoon each ground cumin, cayenne pepper, smoked paprika.

Pinch of sea salt, pepper, and squeeze of lemon juice, optional

Mashed Avocado or Guacamole

1 ripe avocado

2 tablespoons fresh lime juice, divided

Chopped cilantro, divided

OPTIONAL:

Hemp hearts

Cherry tomatoes, diced

Favorite bean variety (black beans, chickpeas, etc.)

Greens or shredded lettuce

Red onion, coarsely chopped

Green onions

Jalapeño slices

Vegan sour cream

INSTRUCTIONS

Preheat oven to 425 degrees F and line a baking sheet with parchment paper.

Rinse and scrub the sweet potatoes. Cut in half lengthwise.

Toss them with oil and spices and place cut side up on a baking sheet.

Meanwhile, mash the avocado and remaining garlic in a medium bowl with a fork until smooth. Stir in 2 tablespoons cilantro, 1 tablespoon fresh lime juice, and pinch of salt.

Once sweet potatoes are fork tender, around 25 minutes, remove them from the oven.

Using the back of a spoon, gently push down in the center of your potato halves to create a divot. Spoon avocado mixture into potato halves, then top cilantro, smoked paprika, hemp hearts, and any other desired toppings.

Sweet potatoes can be made 2-3 days ahead. Store separately in an airtight container in the fridge. Reheat potatoes in the oven before serving.

TRY NEXT:

If you love this recipe, you’ll also love Sweet Potato Halves with Crispy Chickpeas.