loaded baked sweet potatoes

sweet potatoes are my thing.  i love them.  maybe too much.

you name it, i'm on board.

and now we can add stuffed to the list of 'how many ways can jen eat a sweet potato?'
black beans, peppers, onions, cheese and greek yogurt, i might just have this every day for lunch this week.

this recipe comes courtesy of my new go-to cookbook, 150 best recipes for cooking in foil by marilyn haugen.  
foil packet meals = cooking at its simple best.
foil packets filled with sweet potatoes = THE BEST

loaded baked sweet potatoes

6 sweet potatoes
1 teaspoon virgin olive oil
1 can (14-19 ounce) black beans, rinsed and drained
1 red bell pepper, finely chopped
1 small red onion, finely chopped
1 teaspoon chili powder
1 teaspoon paprika
kosher salt
1/2 cup plain greek yogurt
1 teaspoon taco seasoning
1/2 cup salsa
1/2 cup shredded mexican cheese blend
1/4 cup chopped green onions

preheat oven to 400F
spray 6 sheets heavy-duty foil with nonstick cooking spray
brush skin of sweet potatoes with oil.  place a sweet potato on each prepared foil sheet.  prick tops of sweet potatoes with a fork.  wrap foil tightly around sweet potatoes.  bake in preheat oven for 20 minutes or until slightly softened.
meanwhile, in a medium bowl, combine beans, red pepper, onion, chili powder and paprika.  season to taste with salt.
carefully, to avoid tearing foil, open packets and cut a large slice across the top of each sweet potato.  lightly mash sweet potato flesh with a fork.   pack bean mixture into sweet potatoes, dividing evenly.  fold foil into tent-style packets and seal edges tightly.  place packets on a baking sheet.
bake for 15 to 20 minutes or until sweet potatoes are softened to your liking and toppings are heated through.
meanwhile, in a small bowl, combine yogurt and taco seasoning.
serve sweet potatoes topped with seasoned yogurt , salsa, cheese and green onions.

serves 6


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