Healthy Stuffed Sweet Potatoes
These healthy stuffed sweet potatoes make a fabulous light meal or side! Black beans with a quick lime dressing, Greek yogurt, avocado, and chives top these flavor-packed bundles of deliciousness.
Servings: 2
Ingredients
- 2 small-medium sweet potatoes rinsed & scrubbed
- Plain Greek yogurt to taste
- Chives chopped, to taste
- 1 avocado chopped
- Cilantro chopped, to taste (optional)
- 1 (19 fluid ounce) can black beans drained & rinsed
- 1 teaspoon olive oil
- Juice of 1/2 lime
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chili powder
- Salt & pepper to taste
Instructions
- Preheat oven to 400F. Move the rack to the center position.
- Pierce your sweet potatoes in a few places so they don't explode all over your oven. Place them directly on the oven rack. If you're worried about potential drips, place a baking sheet on the lower rack to catch any spills. Bake for about an hour (they're be soft to the touch). Baking time will vary depending on the size of the potatoes.
- About 10-15 minutes before you expect the potatoes to be done, prep your other ingredients, including combining the black beans, olive oil, lime juice, cumin, chili powder, and salt & pepper together in a small bowl.
- Once the potatoes are done, cut them down the middle and use a spoon to carefully open each potato up, and push some of the flesh down so that you have room for the toppings. Season with a bit of salt & pepper if desired. Top the potatoes and enjoy.
Notes
- If you use the whole can of beans, you'll probably have some extra beans that won't fit in the potatoes when you first top it. You can either "top up" the potato while you're eating, or reserve the beans for another use if you're sure you won't eat the whole can. In that case, I'd go a little easier on the cumin and lime juice if you're starting with half a can.