Stuffed Sweet Potatoes Recipe

Stuffed Sweet Potatoes are a delicious and nutritious meal that combines the natural sweetness of roasted sweet potatoes with savory fillings. Packed with fiber, vitamins, and minerals, these stuffed potatoes are both satisfying and healthy. Whether you’re looking for a filling lunch, dinner, or a side dish, these stuffed sweet potatoes will hit the spot.

Ingredients:

4 medium sweet potatoes
1 cup cooked black beans (or 1 can, drained and rinsed)
1/2 cup corn kernels (fresh, frozen, or canned)
1/2 cup diced red onion
1/2 cup diced bell pepper (any color)
1 tsp ground cumin
1/2 tsp chili powder (optional)
Salt and pepper to taste
1 tbsp olive oil (for roasting)
1/4 cup fresh cilantro, chopped
1/4 cup vegan sour cream or plain non-dairy yogurt (optional)
Fresh lime wedges (optional)
Sliced avocado (optional)

Instructions:

Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly, then pierce each one several times with a fork. Rub the skins with a little olive oil and sprinkle with a pinch of salt. Place them on a baking sheet and roast in the oven for 40-45 minutes, or until tender when pierced with a fork.
Prepare the Filling: While the sweet potatoes are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the diced red onion and bell pepper, cooking for 5-7 minutes until softened. Stir in the black beans, corn, cumin, chili powder (if using), salt, and pepper. Cook for another 3-4 minutes until everything is heated through. Remove from heat.
Assemble the Sweet Potatoes: Once the sweet potatoes are done roasting, remove them from the oven and let them cool slightly. Cut a slit down the center of each sweet potato and gently push the ends together to open them up.
Stuff the Potatoes: Spoon the black bean and corn mixture into the center of each sweet potato, dividing it evenly between the potatoes.
Garnish and Serve: Top each stuffed sweet potato with chopped cilantro, a dollop of vegan sour cream or non-dairy yogurt, and a few slices of avocado. Squeeze fresh lime juice over the top for added flavor.
Enjoy: Serve immediately as a main dish or as a hearty side. These stuffed sweet potatoes are great with a side of salad or roasted vegetables.

Tips:

Add Greens: For extra nutrients, add spinach, kale, or arugula to the filling mixture.
Spicy Kick: If you like things spicy, add sliced jalapeños or a dash of hot sauce to the filling.
Meal Prep: You can roast the sweet potatoes ahead of time and store them in the fridge for a few days. When ready to eat, simply reheat and stuff them with the filling.

Stuffed Sweet Potatoes are versatile, easy to make, and can be customized with your favorite fillings. Whether you’re preparing them for a weeknight meal or a special occasion, this dish is sure to impress and satisfy everyone at the table!