Ah football food. I don't know about you but I like to take mine a little south of the border. Mexican sweet potato skins are the perfect combination of sweet and spicy.
What you'll need:
1 can vegetarian refried beans
1 can large black olives
1 avocado
1 slice go veggie rice cheese or vegan cheese of your choice
3 sweet potatoes
1 tsp Chili powder
Method: cut in half and bake sweet potatoes at 425 until soft.
When cooled scrap out the guts of the sweet potatoe and put aside. Cook refried beans. Add beans to sweet potatoes, sprinkle cheese, add sliced black olives, avocado and sprinkle chilli powder on top.
Enjoy!
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