Sweet potatoes make for the perfect fuel the night before a hard long run, as the tuber will help you store glycogen so you can avoid hitting “the wall.” Note: You may want to omit the beans if you have a sensitive stomach. I love making this and even having it for leftovers the next day.
Twice-Baked Mexican-Style Sweet Potatoes
4–5 large sweet potatoes
1 cup chopped spinach or baby kale
1/2-3/4 cup unsweetened almond milk
1/2 cup nutritional yeast
1 tsp. hot sauce (optional)
1 tsp. garlic powder
Salt to taste
4–5 heaping Tbsp. black beans
1/2 avocado diced
1/2 cup tomatoes diced
1 Tbsp. lemon juice
Preheat oven to 375 degrees. Line a tray with parchment paper, and wrap each sweet potato separately in foil. Place the wrapped sweet potatoes on your tray. Cook until soft, around 1 hour and 45 minutes. (Keep in mind every sweet potato is different depending on the size you buy.) Let sweet potatoes cool completely, unwrap and cut them in half. Scoop out the center very carefully, leaving the skin intact; it is a good idea to leave some sweet potato inside so you avoid ripping the skin. Place sweet potato filling in a large mixing bowl. Add chopped spinach, almond milk (start with . cup), nutritional yeast, hot sauce, garlic powder and salt. Mix and mash together until smooth. Add more almond milk if necessary. Place emptied sweet potato skins on a tray lined with parchment paper. Fill each with the mashed mixture, remembering to leave some room for the beans. Add a heaping tablespoon of black beans to the center of the potato. Warm in 350-degree oven for 15–20 minutes. Mix avocado, tomatoes, lemon juice and salt together. Before serving, top each potato with a large spoonful of avocado salad.