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.
Servings 4 people
- 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
Preheat the oven to 425°F.
Put some olive oil on the sweet potato skin and rub to spread it evenly.
Prick the sweet potato with a fork in several places.
Bake for about 45-60mins or until they are tender.
Meanwhile heat the olive oil in a skillet over medium-high heat.
Sauté the onion and bell pepper until softened for about 5-7 minutes.
Add the garlic and sauté for more few minutes.
Then set the sautéed mixture aside.
Once the sweet potatoes are cool enough to handle, cut them in half lengthwise.
Scoop out the flesh with a spoon, leaving a ¼-inch thick shell.
Put the sweet potato pulp in a large bowl and mash to a soft consistency.
Add the sautéed mixture, black beans, hot sauce, mayo and salt to the bowl and mix well.
Fill the sweet potato shells with the stuffing.
Top with green onions and pecans before serving.
Serving: 1/4 | Calories: 343kcal | Carbohydrates: 29g | Protein: 4g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 5mg | Sodium: 769mg | Potassium: 714mg | Fiber: 6g | Sugar: 10g