Stuffed Sweet Potatoes
Nutrition Facts
6 servings Serving Per Container
Serving size ½ sweet potato
| Amount Per Serving | ||
|---|---|---|
|
Calories |
150 |
|
| % Daily Value* | ||
| Total Fat 4.5 g | 6% | |
| Saturated Fat 1.5 g | 7% | |
| Cholesterol 5 mg | 2% | |
| Sodium 330 mg | 14% | |
| Total Carbohydrate 22 g | 8% | |
| Dietary Fiber 5 g | 20% | |
| Sugars 5 g | ||
| Includes Added Sugars | % | |
| Protein 5 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium 67 mg | 6% | |
| Iron 4 mg | 20% | |
| Potassium 210 mg | 4% | |
Ingredients
- 3 Sweet Potatoes
- 1 tbsp Olive Oil
- ½ cup Onion, diced
- 1 cup Black Beans, drained and rinsed
- ½ cup Sweet Corn, frozen
- 1 tbsp Lime Juice
- 2 tbsp Cilantro
- ½ cup Jalapeno Lime Salsa
- ¼ tsp Red Pepper Flakes
- 1/8 tsp Black Pepper
- 1/8 tsp Salt
- ¼ tsp Cumin
- 1/3 cup Cheddar Cheese, shredded
Method of Preparation
Step 1
Preheat oven to 400°F. Place sweet potatoes on a baking pan. Cook until tender.
Heat oil in a skillet.
Step 2
Add onions and saute.
Step 3
Add black beans, corn, salsa, lime juice, cumin, cilantro, salt, pepper, and red pepper flakes.
Step 4
Stir and cook until heated through.
Step 5
Once sweet potatoes are cooked, carefully cut open. Scrape out some of the flesh from each sweet potato.
Step 6
Add the cooked sweet potato to a bowl and mash with a fork.
Step 7
Add the bean and corn mixture to the sweet potato. Mix well.
Step 8
Spoon the mixture back into each of the sweet potato skins.
Step 9
Top with cheese.
Step 10
Place the sweet potatoes back into the oven on broil to melt the cheese.
