Running Late

Stuffed Sweet Potatoes

Easy, Delicious and Travels Well!

Health Scale

1 | 2 | 3 | 4 | 5

Time

Total: 70 min

Active: 20 min


Serves

4-6 people

Skill Level

Easy

Sweet potatoes are always a favorite especially around Thanksgiving but they are so much more than just a once a year treat. You can easily channel Forest Gump and Bubba Gump shrimp when you think about all that you can do with them. You know… steamed, roasted, candied, savory and sweet, in soups and pastries. Then you have fries, liquors, salads, and as a perfect add-in to your favorite bento box or rice bowl. Nutritionally, they can’t be beat.

They are highly nutritious, promote gut health, and support healthy vision. They are also said to have cancer fighting properties, may enhance brain function (yes, please!) and support your immune system.


This healthy choice food can be made ahead and easily travels to the barn or a horse show. We love them as a quick DIY dinner when you are running late.

This recipe will get you started but we’d love to know what your secret sauce is when you make delicious, nutritious sweet potatoes. 


What you will need...

Ingredients:

For the Sweet Potatoes

• 6 small sweet potatoes  (scrubbed and patted dry))

• 1 cup cooked quinoa 

• 1 T olive oil

• 1 small diced yellow onion 

• 1 small diced red bell pepper 

• 1 jalapeno, cored, seeded, and chopped finely

• 1/2 tsp kosher salt

• 2 cloves minced garlic 

• 2 tsp chili powder

• 1 1/2 tsp smoked paprika

• 1/2 tsp ground cumin

• 1 (15-ounce) can low-sodium black beans - rinsed and drained

• 1/2 c nonfat plain Greek yogurt

• 2 T freshly squeezed lime juice 

• 1 c shredded Monterey jack, pepper jack, or cheddar cheese –
       divided in half


For Serving:

• Prepared salsa

• Diced avocado 

• Plain non-fat Greek yogurt 

• Fresh cilantro


HS Secret Sauce For Serving:

• Cream an avocado with sour cream, lime juice and a touch of pink salt


What you will d0...

Step 1

_____________

Preheat oven to 400 degrees.

Line rimmed baking sheet with foil.  Prick the outsides of the sweet potatoes all over with the tines of a fork and place on the prepared baking sheet. 

Bake until fork tender, about 45 minutes to 1 hour, depending on size. Remove from oven and allow to cool until you can handle them. 

Leave the oven turned on.

(If you are making the sweet potatoes ahead of time, stop here. They will keep for about 3 days in an airtight container in the refrigerator. Warm them gently at 350 degrees in the oven or in your microwave.)


Step 2

_____________

As the sweet potatoes bake, cook the quinoa according to the directions on the package.  Set aside.


Step 3

_____________

While the sweet potatoes and quinoi are cooking, put together the filling. Heat olive oil in a large, deep nonstick skillet set to medium.  Add onion, bell pepper, jalapeno, and salt. Cook until the vegetables soften and the onion begins to brown, roughly 8 minutes. Add in your garlic, chili powder, smoked paprika, and cumin. Stir to coat all of the vegetables in the spices, then cook until spices are fragrant, about 30 seconds. Stir in the black beans and cooked quinoa. Remove from the heat. Stir in the Greek yogurt, lime juice, and ½ cup of cheese. Taste and adjust seasonings as needed. 


Step 4

_____________

Make a slit in the top of the sweet potatoes , fluff the insides and return to baking sheet. Fill them with the black bean-quinoi mixture. Sprinkle remaining cheese on top.

Bake for about 5 minutes or until cheese is melted.


Step 5

_____________


Add your favorite toppings or secret sauce! Enjoy!! 




 

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