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stuffed sweet potatoes

Stuffed Sweet Potatoes

Gaby Dimova
An easy to make nutritious meal great for any Thanksgiving dinner, or lunch and dinner at any time of the year. 
5 from 2 votes
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Ingredients
  

  • 6 sweet potatoes
  • 1 can black beans
  • 1 can sweet corn
  • 1 tomato
  • 2 scallions
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • juice of 1 lime
  • salt and pepper to taste

Instructions
 

  • You want to start by washing your sweet potatoes and cutting out any of the rotting parts that sweet potatoes tend to have. Try and buy the freshest and smallest sweet potatoes you can find for this recipe, but any kind will work. To speed up the cooking process, cut the sweet potatoes in half the long way (hot dog style). Poke some holes in then place them in a pot of boiling. 
  • After your sweet potatoes are soft enough to easily poke a hole into, take them out. Scoop out the stuffing and set aside in a large bowl.
  • Preheat your oven to 350 degrees Fahrenheit. Place your sweet potato skins on a baking sheet and bake them for about 30 minutes. This step is optional, but I think the potatoes are so delicious when the skins are crispy.
  • In the large bowl where you scooped out the insides of the sweet potato, combine all of your ingredients. 
  • When the potato skins are done baking, stuff each one with filling you just made. 
  • Feel free to also top with avocado, cilantro, or parsley like I did. 
  • Enjoy :)
Keyword stuffed sweet potatoes
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