Whether or not you’re a fan of potatoes, you will be pleasantly surprised when eating sweet potatoes this way. While they tend to have more flavor than regular white potatoes, this recipe would work well with either. However, sweet potatoes are actually healthier than white potatoes because they are complex carbohydrates. This means you won’t experience a sudden spike in blood sugar after eating this. Fortunately, the recipe is easy to prepare.
Ingredients
- 2 sweet potatoes
- 1 tablespoon extra-virgin olive oil
- 1/2 white onion, diced
- 1/2 red pepper, diced
- 1 garlic clove, minced
- 1/2 teaspoon sea salt
- 1 lime, juiced
- 1 13 oz can black beans
- Extra-virgin olive oil
- Parsley, chopped
Preparation
- Bake the sweet potatoes in the oven at 400 degrees Fahrenheit for one hour. Don’t forget to set a timer.
- Remove the potatoes from the oven and slice each potato lengthwise.
- Scoop out the insides so that there is only a thin layer remaining lining the edges. Set aside.
- Heat olive oil in a frying pan over medium heat, and cook the chopped vegetables until tender, about seven minutes. Season with salt to taste (optional).
- Drain and rinse the black beans and add them to the frying pan along with the lime juice.
- While the bean and vegetable combo are cooking, mash the mixture with the edge of a fork to break up the beans.
- Add the cooked sweet potato insides to the bean mixture and mix until thoroughly combined.
- Stuff each potato with the bean mixture and serve with a drizzle of extra-virgin olive oil and chopped parsley.
The recipe above serves two. The great thing about making sweet potatoes is that it’s easy to exercise portion control. But when you consider what this dish includes, you should be able to eat until you’re full without having to feel guilty afterwards.
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