Feeling indulgent on a cleanse is not the norm, but trust me when I say that these stuffed sweet potatoes will feel like a cheat day without actually causing you to fall off the wagon.
The delicious combination of taco-inspired fillings makes these guys packed full of flavor, and the whole shebang couldn’t be easier. Just let the beans simmer on the stove while the sweet potatoes are cooking, then add toppings and dinner is served.
They key to a great baked sweet potato is giving it plenty of cook time. The longer you cook them, the more the natural sweetness seeps out of the potatoes (and into your mouth.) Since a long cook time doesn’t always lend itself to those after work hangry feels, I like to meal prep these taters on Sunday night, wrap them in foil in the fridge, then gently rewarm in the oven when it’s time to eat.
Pro tip: make this meal as spicy or mild as you like. My husband, who believes there’s no such thing as too much spice, loads up the beans with all the jalapeños and more cayenne pepper. For a milder approach, omit the ribs and seeds from the jalapeños and add a touch less cayenne.
This recipe is from the #CSCleanse. Click here for the entire week’s menu, and scroll on for the recipe for these Spicy Stuffed Sweet Potatoes.
Spicy Stuffed Sweet Potatoes
Serves 4
Spicy Stuffed Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 can black beans
- 1/2 cup chopped yellow onion
- 1 jalapeños
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 avocado
- 1 bunch of cilantro
- 1/4 cup red onion, chopped
- 1 lime
Instructions
- Preheat oven to 425 degrees. Wrap sweet potatoes in foil, then place directly on an oven rack.
- Bake for an hour, or until a knife easily slides through the middle. A long cook time is what makes these super sweet and moist.
- While the sweet potatoes are cooking, add olive oil to a sauce pan and heat over medium heat. Once oil is warm, add the 1/2 cup of onion and sauté for about 5 minutes. Add the full can of black beans with liquid, and a few stems of cilantro, and bring to a boil, then turn heat to low and stir in the cumin. Keep the bean mixture over low heat, adding olive oil if they start to dry out, until you're ready to use them.
- For the toppings: slice or dice avocado, slice jalapeño in to circles (remove seeds if you want them less spicy), chop up cilantro, chop red onion, and cut the lime into wedges.
- Once the sweet potatoes are done cooking, it's time to assemble! Cut a line down the middle of the sweet potato, not going all the way to the edges and not cutting through the bottom. Gently squeeze the sweet potato, so that it opens up where you just cut it. Add the black bean mixture first, then top with avocado, jalapeño, cilantro, red onion, and a squeeze of lime. Enjoy!
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In the spirit of saving the planet, please do not suggest wrapping potatoes in foil when they will cook fully and easily without. It really is the little things that we do on the daily that make a difference.