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Superbowl Sunday Makeover!

The Superbowl is around the corner! Who are you rooting for? Whether it’s the Broncos or the Seahawks, Superbowl Sunday is a great day to spend with family or friends and watch the last game of the season.

I have a confession to make when I say that I used to dread Superbowls and other major events revolving around food. Why? Because often there was nothing to eat! Between the fried buffalo wings, the fat laden spinach and artichoke dip, and decadent cupcakes and cookies, it was hard to find something that was GF and healthy. While this used to give me a lot of anxiety, now I have the tools to tackle the Superbowl or any other event. My secret? Having an arsenal of recipes that everyone will enjoy and are also healthy.

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The key to making your own healthier versions of everyone’s favorite dishes is that they MUST taste good! While this sounds like a no-brainer, often it’s difficult to make your version taste exactly like its full fat, full sugar counterpart. Believe it or not, my advice is to not even bother making the exact version. Instead, get inspired from these dishes and their ingredients–then make something totally original. That way, you’ll make something that’s familiar in terms of its flavor profile, but people won’t compare your recipe to the original. Take today’s recipe, for instance. Potato skins are usually loaded with cheese, bacon, and a bunch of other ingredients that are pretty unhealthy. By swapping in sweet potatoes, I added a lot of vitamin A to the recipe. The southwestern flare also let me work in other healthy vegetables like peppers, corn, and black beans. A cilantro sour cream sauce ties everything together.

Southwest Sweet Potato Skin Casserole with Cilantro Sour Cream

Serves 4-6


For the casserole:

3 large sweet potatoes, chopped into 1 inch pieces

1 can organic black beans, drained and rinsed

1 small can organic corn, drained (or chop it fresh off the cob)

1 small onion, diced

1 bell pepper, diced (any color works, I used green)

7 oz organic white cheddar, shred it yourself (or cheese substitute)

1/4 cup cilantro, minced

1 tbsp oil

1 tbsp chili powder

1 tsp cumin

1/2 tsp cayenne pepper

1 tsp garlic, minced

salt and pepper to taste

For the sour cream:

1 cup sour cream (or Greek yogurt)

1 bunch cilantro, leaves only

juice of one lime

dash of cayenne pepper (use more or less depending on your preferences)


1. Boil the potatoes in water until tender, about 20 to 25 minutes. Meanwhile, saute onion and pepper in the olive oil for 5 minutes. Add garlic, chili powder, cumin, and salt and pepper to taste. Add black beans and corn. Add cilantro and turn off when all ingredients are hot.

2. Drain potatoes. Spray a casserole pan with non-stick spray and arrange the potatoes. Pour the bean and corn mixture over potatoes, ensuring every potato is covered evenly.

3. Sprinkle cheese evenly over potatoes. Bake at 350 degrees (Fahrenheit) covered for 30 minutes. Remove the cover and bake an additional 15 minutes until cheese is melted.

4. For the sour cream sauce, mix all ingredients in a high speed blender or food processor. Serve on the side.

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This dish turned out absolutely great. Because it’s loaded full of vitamins and other nutrients, you won’t feel one bit of guilt this Superbowl! Enjoy <3

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