Loaded Sweet Potato w/ Beans, Greens & Herbed Avocado Dressing




Pay no attention to the unappetizing mess in the picture. This pair of recipes was simple, fast and delicious. We probably should have bought bigger sweet potatoes, because we ate two each, and then had to leave the last lonely one for a lunch the next day.

As you can see, we really loaded on the dressing – but there was plenty for five potatoes, and even some left over we used as a burger topping.

Variations from the recipe:

  • I used a mixed baby green from the CSA, but I should have chopped them a buit first. Otherwise, good choice.
  • If I had it to do over again I would roast the potatoes in foil so the skin was softer and more edible.
  • Make more. Yum.




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