Introduction
Stuffed sweet potatoes are a delicious and nutritious option that combines the natural sweetness of the sweet potato with a variety of flavorful fillings. Perfect as a main dish or a side, these stuffed sweet potatoes are versatile and easy to make.
Why Make This Recipe
Stuffed sweet potatoes are not only satisfying but also packed with vitamins and fiber. They make a hearty, balanced meal with minimal ingredients and can be customized to suit any flavor preference or dietary need. Plus, they look impressive on the plate!
How to Make Stuffed Sweet Potatoes
Ingredients:
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 cup cooked quinoa or rice
- 1/2 cup black beans, drained and rinsed
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 red bell pepper, diced
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup shredded cheese (optional)
- Fresh cilantro or green onions for garnish
Instructions:
- Bake the sweet potatoes: Preheat the oven to 200°C (400°F). Wash and pierce each sweet potato several times with a fork. Rub with olive oil and place on a baking sheet. Bake for 45-60 minutes, or until they are tender.
- Prepare the filling: In a skillet, warm a little olive oil over medium heat. Add the bell pepper, black beans, corn, quinoa (or rice), cumin, salt, and pepper. Sauté for 5-7 minutes, until the bell pepper is softened.
- Stuff the sweet potatoes: Once the sweet potatoes are cooked, cut a slit down the center of each one. Gently fluff the insides with a fork, then spoon the filling into each sweet potato.
- Top with cheese (optional): If using cheese, sprinkle it over the filling and place the sweet potatoes back in the oven for a few minutes until the cheese melts.
- Garnish and serve: Top with fresh cilantro or green onions and serve hot.
How to Serve Stuffed Sweet Potatoes
Serve these stuffed sweet potatoes as a main dish with a side salad or as a hearty side. They pair well with a dollop of sour cream, guacamole, or salsa for extra flavor.
How to Store Stuffed Sweet Potatoes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave until warmed through.
Tips for Making Stuffed Sweet Potatoes
- Adjust the filling to your liking by adding other vegetables like spinach or zucchini.
- For a bit of spice, add chopped jalapeños or a sprinkle of chili powder to the filling.
- If you’re short on time, cook the sweet potatoes in the microwave on high for 8-10 minutes instead of baking.
Variations
- Mexican-Style Stuffed Sweet Potatoes: Add seasoned ground beef or chicken, and top with salsa and avocado.
- Mediterranean Stuffed Sweet Potatoes: Use a filling of chickpeas, diced tomatoes, olives, and feta cheese.
FAQ
Can I make this recipe vegan?
Yes, simply skip the cheese or use a vegan cheese alternative.
What other toppings work well?
Try sour cream, avocado, hot sauce, or a sprinkle of chopped nuts for crunch.
Can I use regular potatoes?
Absolutely! White potatoes work well, though they lack the natural sweetness of sweet potatoes.