Southern Stuffed Sweet Potatoes

These Southern Stuffed Sweet Potatoes are loaded with onions, red pepper, black beans, hot sauce and garlic. This is a delicious gluten-free and vegetarian dish that is perfect for lunch or a light dinner. 

Today I brought to you an awesome, flavorful and healthy recipe from the Hamptoncreek Youtube channel and I am sure you all will love it. I just found out about their channel and I have to say that I am obsessed with their cooking videos. I started watching this channel few days ago and I think I already watched all the their videos. I know… Call me crazy, but when you spend hour’s breastfeeding you have to find something to entertain yourself. Am I wrong? And for me, there isn’t anything more entertaining on the Internet than YouTube videos, especially if they are very well done, professional, short and fun like those found on Hamptoncreek’s channel.

They share awesome recipes from appetizer to main dishes and also from indulgent to healthy recipes that will be appealing to everybody tastes. What I also love about this channel is that they show you that cooking shouldn’t be complicated, but easy and fun. If you visit their channel I guarantee you will love it because you will learn how to make delicious meals easily and at the same time you will enjoy the process of cooking. I really connected with their channel and their philosophy about believing that eating well should be easy, should be affordable, accessible and of course most importantly, it should be delicious.

One of the recipes that I liked the most on the Hamptoncreek Youtube channel was this ‪Southern Stuffed Sweet Potatoes. I have to confess that my eyes always light up when I see a recipe with this awesome and versatile vegetable. As you can see I have an ongoing love affair with sweet potatoes. I seriously couldn’t wait to make this recipe!! I actually can’t believe why I didn’t have any sweet potato stuffed recipe on my blog. This is such a trendy recipe that I probably shouldn’t have waited so much time to make!

The original recipe calls for 4 medium sweet potatoes, but I just used 3 medium sweet potatoes because my family is small. As most of you know we are only 3 members, but our baby boy is only two months and a half old and is not eating solid foods yet. So, to avoid wasting food I made some adjustments to the amount of ingredients on this recipe. This should be enough for four people or two people and leftovers for lunch. By the way, these taste great as leftovers!

Their recipe also called for black-eyed peas and I bet it must be delicious with sweet potato. However, I recreated this recipe using black beans just because it is very hard to find black-eyed peas in my grocery store. I don’t know why they are always out of stock when I go there to buy some. So, I used black beans to facilitate my life. But, if you have black-eyed peas in your pantry I encourage you to use them because they are one of the most flavorful types of beans and they are a good source of protein, iron, potassium and are low in fat and calories.

I confess that I was not very sure about adding ¼ cup of mayo in this recipe, because I’ve never eaten sweet potato with mayo. I don’t know why but I didn’t think these two ingredients would go well together. However, I was totally, totally, totally (did I say totatly??!!… hahahha) WRONG. By adding mayo you are going to have more creamy filling and also more flavor. Of course if you are not a huge fan of mayo, or if you are vegan you can remove this ingredient off the list and you are good to go.

To make this Southern Stuffed sweet potato recipe, you start out by rubbing the sweet potatoes with olive oil and pierce them with a fork in several places. This will help the sweet potato separate from the skin, accelerate the cooking process and avoid rupturing the skins. You bake them for about 40mins ish. While they are baking, you can start to sauté the onion, red pepper and garlic in a saucepan. Once the sweet potatoes are baked, wait for them to cool down to cut them in a half. Be careful the steam generated from the potatoes can burn!! Once cooled scoop out the inside with a spoon. After that you just need to mash the sweet potato pulp and add all the remaining ingredients. I promise you this filling is so good that you will need to resist and not eat all of it before it gets to the potato skins. The last step you need to do is just fill the sweet potato shells with the stuffing and garnish with sliced green onions and toasted pecans. So delicious!

I think it tastes even better than it looks in the picture. This recipe is just mouthwatering on every level! You should give it a try and please let me know how it turned out. I am sure you and your family will enjoy a lot this recipe.

Southern Stuffed Sweet Potatoes

Yield: 4 people

Prep Time:

10 mins

Cook Time:

45 mins

Total Time:

55 mins

These Southern Stuffed Sweet Potatoes are loaded with onions, red pepper, black beans, hot sauce and garlic. This is a delicious gluten-free and vegetarian dish that is perfect for lunch or a light dinner. 

Print Recipe

5 from 1 vote

Ingredients

US Customary - Metric

• 3 medium sweet potatoes
• 1 tablespoon olive oil
• 1 small onion — diced
• 1 red bell pepper — diced
• 2 cloves garlic — minced
• 1 can (14 oz) black beans — drained and rinsed
• 2 tablespoons hot sauce — your favourite
• ¼ cup mayo
• ½ teaspoon salt — or to taste
• 2 green onions — sliced thin
• ½ cup pecans — toasted and roughly chopped

Instructions

1. Preheat the oven to 425°F.
2. Put some olive oil on the sweet potato skin and rub to spread it evenly.
3. Prick the sweet potato with a fork in several places.
4. Bake for about 45-60mins or until they are tender.
5. Meanwhile heat the olive oil in a skillet over medium-high heat.
6. Sauté the onion and bell pepper until softened for about 5-7 minutes.
7. Add the garlic and sauté for more few minutes.
8. Then set the sautéed mixture aside.
9. Once the sweet potatoes are cool enough to handle, cut them in half lengthwise.
10. Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
11. Put the sweet potato pulp in a large bowl and mash to a soft consistency.
12. Add the sautéed mixture, black beans, hot sauce, mayo and salt to the bowl and mix well.
13. Fill the sweet potato shells with the stuffing.
14. Top with green onions and pecans before serving.

Course: Side Dish

Cuisine: American

Keyword: dinner, gluten-free, healthy, Special Diet, vegetarian

All text and images © Olivia Ribas / Primavera Kitchen.

Nutrition Information

Amount per serving (1/4) — Calories: 343, Fat: 24g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 12g, Cholesterol: 5mg, Sodium: 769mg, Potassium: 714mg, Carbohydrates: 29g, Fiber: 6g, Sugar: 10g, Protein: 4g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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