Thursday, June 5, 2014

Stuffed Sweet Potatoes

I came across an easy recipe for Stuffed Ranchero Sweet Potatoes on Food Heaven Made Easy a couple of weeks ago. I used to eat sweet potatoes with black beans and salsa a few years ago when following an eating plan on SparkPeople. The first time I read it as a SparkPeople recipe suggestion, I was turned off. I still wasn't a huge fan of beans (that's no longer an issue) and the combo sounded kinda gross. I was used to cinnamon butter sweet potatoes and black beans? Well, they only belonged with my favorite Mexican dishes and only in small amounts. Today, I love black beans and since I am familiar with the flavor profile, I looked at the recipe and thought, "Why not?" 

The result was as delicious as I expected it to be and I will absolutely make it again (and again). You can find the original recipe here. The recipe below is with my tweaks. 

Stuffed Sweet Potatoes
2 large sweet potatoes or yams
1 15.5 oz. can of black beans, drained and rinsed 
1/2 cup organic salsa*
2 cloves garlic, minced
Juice from 1/2 a lime
2 tablespoons chopped cilantro (plus more for garnish if you're feelin' fancy)
1 teaspoon kosher salt
1/2 teaspoon cumin
1/2 teaspoon garlic powder 
1 teaspoon olive oil

Rinse and poke holes in the potatoes with a fork. Place them on the center rack and bake at 350 F for 45-50 minutes. During the last 10 minutes, begin to cook bean mixture. Heat a teaspoon of olive oil in a large skillet on medium heat. Saute garlic for about 30 seconds. Add beans, salsa and spices to the skillet. Stir until combined. You just want to heat everything through (about 3 minutes). Turn off heat and add lime juice. Stir and set aside. Once potatoes are finished, remove them from the oven. Allow them to cool for a couple of minutes so you can safely handle them. Once cool enough, slice down the middle and mash the insides a bit. Stir the cilantro into the bean mixture. Top the potatoes with the bean mixture and serve. 

* I used Nature's Promise Organic Salsa from Stop & Shop. I like it because it is basically just tomatoes, onions and chilis. There isn't a lot of tomato juice so it's great to cook with. 

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