I adore sweet potatoes, and I crave them right up until Summer knocks on my door. They’re best baked with a slab of butter, but tonight I wanted to make my sweet potato an even more savory experience, so I went Mexican on it. With a touch of black beans and red pepper, my favorite root vegetable got a much-improved makeover.
Here’s the glow:
Sweet potato: is high in vitamin B6 that helps reduce degenerative diseases, is packed with vitamin C and D, helps maintain skin’s youthful elasticity, contributes to healthy bones, heart, nerves, skin, and teeth, supports the thyroid gland, contains iron for white cell production, stress reduction and immune function, works as an anti-stress and relaxing agent due to its magnesium content, regulates heartbeat and nerve signals with potassium, has sugars that are slowly released into the bloodstream and thus don’t cause sugar spikes, and are high in carotenoids and antioxidants to help ward off cancer.
Stuffed Sweet Potato
- 2 sweet potatoes
- 1 tbsp extra-virgin olive oil
- 1/2 white onion, diced
- 1/2 red pepper, diced
- 1 garlic clove, diced
- 1/2 tsp sea salt
- 1 can (about 13 oz) black beans
- Extra-virgin olive oil and parsley for garnish
Directions: Pop the sweet potatoes into the oven and bake at 400 degrees Fahrenheit for 1 hour. Remove from the oven, slice along the length of each potato and scoop out the insides so that there is only a thin layer remaining lining the edges. Set aside until later.
Chop the onion, garlic and red pepper. Cook over medium heat in extra-virgin olive oil until tender. Drain and rinse the black beans and add to the saucepan. While it cooks, mash the mixture with the edge of a fork to break up the beans.
Add the cooked sweet potato scooped from its skins into the bean mixture and mix until thoroughly combined.
Stuff each potato with the bean mixture and serve with a garnish of drizzled extra-virgin olive oil and chopped parsley.
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