Baked Stuffed Sweet Potatoes
Last week, my husband and I bought a large bag of organic sweet potatoes at Trader Joe’s. Boy, were they SWEET and delicious! Just one is a hearty meal especially when you stuff it with a yummy and nutritious filling.
We’ve bought bags of sweet potatoes at Trader Joe’s before but never as good as these.
I’ve really been trying to meal plan a lot more lately and it definitely helps with the shopping and the food waste. In the past, when I didn’t have a plan, I’d end up grabbing too much food that I really couldn’t get to use in one week. Overly zealous I guess you could say!
The sad part is that food would spoil and then I’d feel really bad!
So, what I’ve been trying to do most weeks is come up with a meal plan on Friday, go shopping on Saturday and do meal preps on Sunday. Of course it doesn’t always work out perfectly, but when it does, it’s a big help to do it that way.
The other benefit is that it makes the food shopping quicker and we end up spending less money because we already know what the meals are for the week. We also aren’t so enticed by all the “shiny objects” in the way of food, that we don’t really need Lol!
Something I like to do when I’m making a menu for the week is add a couple meals that are super quick and easy. Because, we all have those days when we’re tired or it’s late or things are hectic, etc. etc. and we just need that quick go-to thing.
A Couple Things
A part of this filling for these baked stuffed sweet potatoes can be prepared ahead and stored in the refrigerator as part of meal preps – the pre-measured black beans, steamed corn, chopped red onion and minced garlic. If you don’t choose to do it on a meal prep day, just prepare your filling while your sweet potatoes are baking. Lastly, cut some fresh cherry tomatoes and avocado chunks to add to the mixture.
Prepare a little garnish of fresh chopped cilantro and some sliced scallion greens and you’re ready for a delicious dinner that was pretty easy to make.
Meal Planner Sheet
Oh ya, I almost forgot to mention this but if you sign up to my email list you can download a cute illustrated blank meal planner sheet that you can fill in and plan your weekly meals on – breakfast, lunch, dinner and even a space for notes.
An easy way to help not waste your colored ink in your printer, is to download and print your first copy and take it to a place with copy machines and make a few copies. They’re usually very cheap – probably cheaper than that crazy expensive colored printer ink!! Anyway, that’s what I do!
Here is the recipe for Baked Stuffed Sweet Potatoes:
- 4 medium/ large sweet potatoes - try to get the fatter ones and not the long skinny ones
- 1/4 cup red onion chopped small
- 2 cloves garlic minced
- 1/2 cup corn kernels frozen, fresh or canned
- 3/4 cup canned black beans rinsed
- salt and pepper to taste
- 1 in ripe avocado cut chunks
- 1/2 fresh lime to squeeze on avocado chunks
- 1/2 cup cherry tomatoes cut in half
- As a garnish:
- 1/4 cup sliced scallion greens
- 1/4 cup cilantro chopped
Preheat your oven to 350 - 375 degrees F
Scrub your sweet potatoes and poke several times with a fork or sharp knife
Put in the oven on a foil or parchment lined baking sheet and bake for approximately 1 hour or until the sweet potatoes can be easily penetrated with a fork or knife and the center feels soft
While the potatoes are baking prepare your filling
Chop the onion and garlic and set aside
Rinse the black beans and drain and set aside
If your corn is frozen, steam it and set aside, otherwise just measure out your corn and set aside
Cut the cherry tomatoes and set aside
Chop the cilantro and slice the scallions and set aside
About 15 minutes before the potatoes are done, saute the onion in a little oil until soft and add the garlic, stirring until aromatic
Add the corn kernels and salt and pepper and saute for a minute
Add the black beans stirring gently so you don't mash the beans
At this point, taste and adjust or add other seasonings to taste like cumin, chili powder, smoked paprika, onion or garlic granules
Put a lid on the pan to keep warm and set aside
Chop the avocado into chunks and squeeze the juice from a lime wedge on them
When the potatoes are done, transfer to plates, cut in half the long way but not all the way through - maybe 1/2 to 3/4 - mash the inside with a fork and add a little oil and salt if you desire
Stir the fresh cut tomatoes in the bean mixture, add 1/2 of the cilantro and 1/2 of the scallions and gently mix together
Lastly, very gently stir the avocado chunks into the mixture
Top each potato with 1/3 to 1/2 cup of the filling and garnish with remaining scallions and cilantro
**Optional toppings: plain cashew cream or cilantro cashew cream,, non-dairy or dairy plain yogurt, shredded non-dairy or dairy cheese
Recipe from: instagram.com/vegeliciouskitchen