Stuffed Sweet Potatoes
My stuffed sweet potatoes make a tasty, filling, and healthy dinner idea that is so easy to customize. They are such an easy weeknight dinner that can be prepped ahead of time! Watch the video below to see how I make it in my kitchen!
Servings 4 servings
Calories 413kcal
Ingredients
- 4 large sweet potatoes
- 1/4 cup olive oil
- 4 ounces red kidney beans
- 1/2 cup cherry tomatoes sliced
- 1/2 small red onion diced
- 1 clove garlic minced
- 1 small jalapeno pepper sliced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder optional
- 1 1/2 tablespoons lime juice
- 1/2 cup guacamole
- 1/4 cup sour cream
Instructions
- Preheat the oven to 200C/400F.
- Place the sweet potatoes on a baking tray and poke them all over with a fork. Place them on a baking sheet, brush each potato with oil, and bake for 55-60 minutes, or until tender.
- Combine the red kidney beans, cherry tomatoes, red onion, garlic, jalapeno pepper, salt, pepper, chili powder and lime juice in a bowl.
- Cut the sweet potatoes open and shred the flesh inside with a fork.
- Spread the guacamole over each potato, followed by the topping mixture. Spread some sour cream on top and serve warm.
Video
Notes
TO STORE: Store the leftover potatoes and filling in separate airtight containers in the fridge for 3 to 5 days.
TO FREEZE: Place the cooked and cooled potatoes in a ziplock bag or freezer-safe container and freeze for up to 3 months. Let them thaw in the fridge overnight.
TO REHEAT: Quickly reheat the potatoes and filling together or separately in the microwave or a 350ºF oven until heated through.
Nutrition
Serving: 1serving | Calories: 413kcal | Carbohydrates: 52g | Protein: 18g | Fat: 18g | Sodium: 423mg | Potassium: 1111mg | Fiber: 12g | Sugar: 11g | Vitamin A: 32278IU | Vitamin C: 20mg | Calcium: 89mg | Iron: 3mg | NET CARBS: 40g