Description
These stuffed sweet potatoes are a hearty and nutritious vegetarian dish featuring creamy mashed sweet potato skins filled with a flavorful mix of beans, corn, tomatoes, and spices. Quick to prepare and customizable with optional garnishes like guacamole and cilantro, this recipe offers a satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Sweet Potatoes
- 2 microwaved sweet potatoes, cut in half
Bean Mixture
- 1 can (15 ounces) black or pinto beans, rinsed and drained
- 1 can corn, rinsed and drained
- ¾ cup diced tomato
- ¼ cup chopped green onion
- 2 teaspoons cumin
- Salt and pepper, to taste
Garnishes (Optional)
- Guacamole
- Minced cilantro
Instructions
- Mash Sweet Potato Insides: Using a spoon, carefully scoop and mash the insides of each microwaved sweet potato half, leaving the mashed flesh inside the skins to create a soft base.
- Prepare Bean Mixture: In a large bowl, combine the rinsed and drained beans, corn, diced tomato, chopped green onion, cumin, salt, and pepper. Mix thoroughly to blend the flavors.
- Assemble and Garnish: Spoon the bean mixture generously over the mashed sweet potato bases in their skins. Optionally, top with dollops of guacamole and a sprinkle of minced cilantro for added flavor and freshness before serving.
Notes
- Microwave sweet potatoes by piercing them with a fork and heating on high for 5-7 minutes until tender.
- Adjust cumin and seasoning based on personal taste preference.
- Can be served warm or at room temperature.
- For additional protein, consider adding shredded cheese or a dollop of sour cream if diet permits.
- Gluten-free and vegetarian friendly.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Main Course
- Method: Microwaving and No-Cook
- Cuisine: American
Keywords: Stuffed Sweet Potatoes, Vegetarian Recipe, Easy Dinner, Healthy Meal, Beans and Corn, Microwave Sweet Potato
