6 Small Sweet Potatoes
1 Tablespoon Olive Oil
Sea Salt and Black Pepper
1 Cup Cooked Quinoa
1/3 Cup Black Beans
1/3 Cup Corn Kernels
1 Tomato, Finely Diced
1/4 Cup Sliced Green Onions
1/2 Teaspoon Cumin
1/4 Teaspoon Paprika
3 Slices Cooked Bacon, Optional
1/4 Cup Justin’s Maple Almond Butter
Preheat oven to 450F (232C) degrees. Rub sweet potatoes with oil; season with salt and pepper. Bake on a baking pan until tender, 40 - 45 min.
Cut sweet potatoes in half. Scoop out 2 tablespoons potato from each half and save for another use.
In a medium bowl, mix together remaining ingredients (quinoa through bacon). Stuff sweet potato skins with filling.
Place sweet-potato skins on baking sheet; bake at 450F (232C) degrees until edges are lightly browned, about 15 min.
Remove from oven and drizzle 2 teaspoons Maple Almond Butter over each sweet-potato skin. Serve warm.