STUFFED SWEET POTATOES - RECIPE FROM SAINT VINCENT AND THE GRENADINES 🇻🇨

black beans

🥗Healthier: lentils

💰Cheaper: canned chickpeas

Lentils are lower in calories and chickpeas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast is dairy-free and lower in fat.

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide a creamy texture with fewer calories.

red bell pepper

🥗Healthier: yellow bell pepper

💰Cheaper: green bell pepper

Green bell peppers are usually less expensive and still nutritious.

Preheat the oven to 400°F (200°C).

Wash and pierce the sweet potatoes with a fork.

Bake sweet potatoes for 45-60 minutes until tender.

While baking, heat oil in a skillet over medium heat.

Sauté onion and garlic until translucent, about 3-4 minutes.

Add red bell pepper, corn, black beans, cumin, and chili powder; cook for 5 minutes.

Remove sweet potatoes from the oven and let cool slightly.

Slice sweet potatoes in half lengthwise and scoop out some flesh.

Mix the scooped sweet potato with the sautéed mixture and lime juice.

Fill the sweet potato skins with the mixture and top with cheese.

Return to the oven for 10 minutes until cheese is melted.

Garnish with cilantro and avocado before serving.

Cooking Techniques

Spice Level:

Allergens