STUFFED BAKED SWEET POTATOES
Stuffed baked Sweet Potatoes is one of my favorite comfort foods! It's an ideal meal for those cold days in Fall or Winter.
Ingredients
- 4 sweet potatoes medium-large
- 1/4 cup vegetable stock
- 1 cup red onion finely diced
- 1 15 oz can of black beans drained and rinsed
- 1 14.5 oz can of diced tomatoes or 4 diced Roma Tomatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp ground cumin
- ¼ tsp paprika
- salt and black pepper to taste.
- ¼ cup of cilantro and 2 scallions chopped to top for serving.
Easy Guacamole sauce for serving
- 1 avocado ripe
- ¼ cup onion finely chopped
- ¼ cup grape tomatoes chopped
- ½ tsp garlic powder
- 2 tbsp lime juice fresh
- ¼ tsp ground cumin
- salt and black pepper to taste
Instructions
- Pre-heat oven to 400 degrees F.
- Prepare a baking tray with parchment paper.
- Poke each sweet potato with a fork around 6-8 times and place them on the oven tray and bake for about 55-65 minutes (It’s done when a fork can easily be inserted into them)
- When the sweet potatoes are almost ready, set a skillet over medium heat, with the vegetable stock, and sauté the onions until translucent.
- Add the black beans, diced tomatoes, and spices. Cook this mixture for around 6 to 8 minutes. Set aside.
- Prepare the guacamole: using a fork, mash the avocado in a bowl. Add the remaining ingredients and stir well. Set aside.
- When sweet potatoes are done, let them cool a little. Then slice them in half and shred the center flesh with a fork. Stuff the sweet potatoes with the black bean mixture, add the guacamole, and top with the cilantro and scallions.
- Serve and enjoy!