Description
Hey friends! If you’re like me, some days feel like a whirlwind, and finding time to cook can slip through your fingers like sand. That’s why I’m excited to share my Sweet Potato Bliss Boats with you! These delightful stuffed sweet potatoes are not only quick to make, but they’re also packed with flavor and nutrition. Imagine whipping up a delicious, wholesome meal that your family will actually want to eat. This recipe is perfect for impressing your loved ones or simply treating yourself on a busy day!
Ingredients
Scale
- 4 medium sweet potatoes
- 1 cup black beans, rinsed and drained
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, diced
- 1/2 cup Greek yogurt or sour cream
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for heat)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sweet Potatoes: Wash the sweet potatoes thoroughly and poke several holes in each with a fork. Place them on a baking sheet lined with parchment paper and bake for 45-60 minutes, or until tender when pierced with a fork.
- Make the Filling: While the sweet potatoes are baking, prepare the filling. In a large bowl, combine the black beans, corn, diced red bell pepper, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well and set aside.
- Scoop and Stuff: Once the sweet potatoes are done, remove them from the oven and let them cool for a few minutes. Carefully slice each potato lengthwise and gently scoop out some of the flesh, creating a boat shape. Be sure to leave some flesh in the skin to maintain structure.
- Combine the Filling: Gently fold the scooped sweet potato flesh into the filling mixture. Taste and adjust seasoning if necessary.
- Stuff the Sweet Potatoes: Spoon the filling back into the sweet potato skins, heaping it generously.
- Garnish: Top each stuffed sweet potato with diced avocado and a dollop of Greek yogurt or sour cream. Sprinkle with fresh cilantro.
- Serve: Squeeze fresh lime juice over the tops and serve warm with lime wedges on the side.
Notes
- Feel free to customize the filling with your choice of vegetables or protein.
- This dish can be made vegan by using a dairy-free yogurt alternative.
- Leftover filling can be stored in the refrigerator and used as a salad topping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg