If you think a baked sweet potato is only good topped with butter and sugar and served alongside a steak, this stuffed potato recipe will change your mind. Full of flavor, this is unlike any sweet potato dish you’ve ever had. It’s healthy, filling, and when served with a green salad it becomes a delicious meal. The filling is a deliciously seasoned combination of corn, black beans, and tomatoes, while the light sweetness of the sweet potato compliments the spices beautifully. If you’re looking for a way to add sweet potatoes to your diet that doesn’t include butter and marshmallows, these southwestern style potatoes heartily fit the bill.
Yields: 4 | Serving Size: 1 potato | Calories: 215 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g | SmartPoints: 6 |
- 4 small sweet potatoes
- 1 teaspoon olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup canned, chopped tomatoes with juices
- 1/2 cup cooked black beans
- 1/2 cup frozen corn kernels (optional, here's our recipe for Easy Roasted Corn.
- 2 tablespoons fresh chopped cilantro
- Sea salt and freshly ground pepper, to taste
- Preheat oven to 400 degrees F.
- Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.
- While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.
- To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.
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