Tex Mex Twice Baked Egg & Sweet Potatoes




  1. Preheat oven to 375 degrees
  2. Wash and pat-dry the sweet potatoes, then place on a parchment-lined baking sheet and transfer to the oven
  3. Bake for 60 minutes
  4. As the potatoes are baking, add the olive oil to a medium pan over medium-high heat and add the cut bell peppers
  5. Sauté peppers for roughly 5-7 minutes until soft. Remove from heat and reserve for later
  6. Once the potatoes are finished, slice each potato down the center and let cool for a bit
  7. Reduce oven temperature to 350 degrees
  8. Remove four JUST Foldable Eggs from the package and wrap each in a small piece of tinfoil. Place on a baking sheet and into the oven for 15 minutes
  9. Once the eggs are finished, remove from the tinfoil 
  10. Scoop out the insides of the sweet potatoes (once cool enough to handle) and into a small bowl, leaving the skins in tact
  11. Add the chili powder, cumin, and lime juice to the bowl of mashed sweet potatoes. Mix well
  12. Place the JUST Foldable Eggs into the bottom of each potato skin (bending in half if necessary) and add spoonfuls of the mashed sweet potatoes. Add the sautéed peppers and black beans to the top
  13. Transfer back to the oven for 10-15 minutes
  14. Top each stuffed sweet potato with a dollop of sour cream and fresh cilantro to serve