Elevate your dining experience with our Stuffed Sweet Potatoes recipe. This versatile dish combines the natural sweetness of baked sweet potatoes with a savory, protein-rich filling, creating a perfect balance of flavors and textures. Ideal for a hearty lunch or a satisfying dinner, these stuffed sweet potatoes are not only delicious but also packed with essential nutrients.
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/2 cup Greek yogurt
- 1/4 cup fresh cilantro, chopped
- 1 lime, juiced
Instructions:
- Preheat the oven to 400°F (200°C).
- Wash the sweet potatoes and prick them several times with a fork. Place on a baking sheet and bake for 45-60 minutes, or until tender.
- While the potatoes are baking, heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant.
- Add bell pepper, corn, black beans, cumin, and chili powder. Cook for 5-7 minutes until vegetables are tender. Season with salt and pepper.
- In a small bowl, mix Greek yogurt with lime juice.
- Once the sweet potatoes are done, let them cool slightly. Cut a slit lengthwise and gently open to create a pocket.
- Fill each sweet potato with the vegetable and bean mixture.
- Top with a dollop of the lime-yogurt mixture and sprinkle with fresh cilantro.
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Servings: 4
Enjoy your nutritious and flavorful Stuffed Sweet Potatoes!
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