Serves: 4; Total Time: 1 hour
Recipe developed by: Shannon Costello, RDN, LD with CFW
- 4 small or medium sweet potatoes
- 1 tablespoon cooking oil
- 1 large bell pepper, diced
- ½ white onion, diced
- 2-3 garlic gloves, minced (or ½ teaspoon garlic powder)
- Seasonings of choice
- 2 heaping handfuls fresh spinach
- 1, 15-ounce can black beans, drained & rinsed
- 1 medium avocado, diced (or ½ cup guacamole)
- ½ cup crumbled feta cheese (or cheese of choice)
- 1 small lime, quartered
- ¼ cup fresh cilantro (optional)
- Wash your hands thoroughly with soap and warm water.
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or foil.
- Thoroughly wash and scrub potatoes with a vegetable brush. Use a fork to carefully poke holes into each sweet potato. Place potatoes on baking sheet and bake for 40-50 minutes, or until soft and easily pierced with a fork.
- When potatoes have 10 minutes remaining, heat a saute pan over medium heat. Once hot, add oil, onion and peppers. Saute 3-5 minutes, or until softened. Add garlic and cook another 30-60 seconds. Reduce heat to low and add spinach and black beans. Cook until spinach is wilted.
- Let potatoes cool slightly for about 5 minutes. Once cool enough to handle, use a knife to slice and open each potato leaving the bottom skin intact. Use a fork to shred the flesh from the skin until it is "fluffy". If needed, remove a small portion of the flesh to allow for toppings.
- Divide vegetable and bean mixture evenly on top of each sweet potato. Top with avocado, feta cheese, a squeeze of lime juice, and cilantro..
- Enjoy warm or store leftovers in an air-tight container for 4-5 days.
TIP: Use leftover stuffing in tacos, wraps or scrambled eggs.
Sweet potatoes are a complex carbohydrate rich in fiber and nutrients that provide your body long-lasting energy without spiking blood sugars. These potatoes are a top source in potassium, vitamins A & C, and a variety of other key minerals.