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Savory Stuffed Sweet Potatoes
Type: Lunch · Cook time: 75 minutes
Created by Anonymous Chef
Roasted sweet potatoes filled with a mixture of black beans, corn, diced tomatoes, and a sprinkle of feta cheese, served with a cilantro-lime dressing. Perfectly hearty and colorful!
Ingredients:
- 2 medium Sweet Potatoes
- 0.5 can Canned Black Beans
- 0.5 can Canned Corn
- 0.5 can Diced Tomatoes
- 0.5 cup Feta Cheese
- 0.25 cup Fresh Cilantro
- 0.5 whole Lime
- 1 tablespoons Olive Oil
- 0.5 teaspoon Cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black Pepper
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the sweet potatoes thoroughly, then pierce each one a few times with a fork. Place them on a baking sheet and coat lightly with olive oil, salt, and black pepper.
- Roast the sweet potatoes in the preheated oven for about 45-60 minutes, or until they are tender and cooked through. You can check for doneness using a meat thermometer; they should reach an internal temperature of 205°F (96°C).
- While the sweet potatoes are roasting, prepare the filling. In a mixing bowl, combine the canned black beans (drained and rinsed), canned corn (drained), diced tomatoes (with juice), cumin, and salt. Mix well to combine.
- Once the sweet potatoes are cooked, remove them from the oven and let them cool slightly. Cut each sweet potato in half lengthwise and scoop out a small portion of the flesh, creating a cavity for the filling.
- Mix the scooped sweet potato flesh into the filling mixture and stir in the crumbled feta cheese. Adjust seasoning if necessary.
- Stuff each half of the roasted sweet potatoes with the filling mixture, packing it generously into the cavity. Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes, until heated through and slightly golden on top.
- While the stuffed sweet potatoes are baking, prepare the cilantro-lime dressing. In a blender, combine fresh cilantro, juice of one lime, olive oil, salt, and pepper. Blend until smooth.
- Remove the stuffed sweet potatoes from the oven and drizzle with the cilantro-lime dressing before serving.