Southwestern Stuffed Sweet Potatoes
I always have sweet potatoes on my counter, and stuffing them with fun flavors is my favorite way to eat them!
Servings: 4 people
Ingredients
- 4 large sweet potatoes
- kosher salt and freshly cracked black pepper
- 1 cup cooked black beans
- 1 recipe Guacamole
- ½ cup salsa or pico de gallo
- ½ cup cheese
- chopped red onions
- chopped fresh cilantro
Instructions
- Preheat the oven to 425 degrees F.
- Wash the sweet potatoes, scrubbing them well to remove any dirt. With a fork, prick the sweet potatoes in a couple of spots and place them on a sheet pan. Bake for about 60 minutes, or until a knife inserted in the center goes in easily.
- Remove the sweet potatoes from the oven and let cool slightly.
- Slice the sweet potatoes lengthwise down the center and push the ends towards the middle so it opens up. Season the sweet potatoes with the salt and pepper. Stuff the sweet potatoes generously with the black beans, guacamole, salsa, cheese, red onions and cilantro.
- Serve immediately.
Notes
While this recipe has a southwestern flair, you can always make these with whatever toppings you'd like!
Nutrition
Calories: 418kcal | Carbohydrates: 64g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 14mg | Sodium: 435mg | Potassium: 1312mg | Fiber: 15g | Sugar: 11g | Vitamin A: 32454IU | Vitamin C: 12mg | Calcium: 196mg | Iron: 3mg