loaded baked sweet potatoes
sweet potatoes are my thing. i love them. maybe too much.
you name it, i'm on board.
and now we can add stuffed to the list of 'how many ways can jen eat a sweet potato?'
black beans, peppers, onions, cheese and greek yogurt, i might just have this every day for lunch this week.
this recipe comes courtesy of my new go-to cookbook, 150 best recipes for cooking in foil by marilyn haugen.
foil packet meals = cooking at its simple best.
foil packets filled with sweet potatoes = THE BEST
loaded baked sweet potatoesingredients:
6 sweet potatoes
1 teaspoon virgin olive oil
1 can (14-19 ounce) black beans, rinsed and drained
1 red bell pepper, finely chopped
1 small red onion, finely chopped
1 teaspoon chili powder
1 teaspoon paprika
1/2 cup plain greek yogurt
1 teaspoon taco seasoning
1/2 cup salsa
1/2 cup shredded mexican cheese blend
1/4 cup chopped green onions
preheat oven to 400F
spray 6 sheets heavy-duty foil with nonstick cooking spray
brush skin of sweet potatoes with oil. place a sweet potato on each prepared foil sheet. prick tops of sweet potatoes with a fork. wrap foil tightly around sweet potatoes. bake in preheat oven for 20 minutes or until slightly softened.
meanwhile, in a medium bowl, combine beans, red pepper, onion, chili powder and paprika. season to taste with salt.
carefully, to avoid tearing foil, open packets and cut a large slice across the top of each sweet potato. lightly mash sweet potato flesh with a fork. pack bean mixture into sweet potatoes, dividing evenly. fold foil into tent-style packets and seal edges tightly. place packets on a baking sheet.
bake for 15 to 20 minutes or until sweet potatoes are softened to your liking and toppings are heated through.
meanwhile, in a small bowl, combine yogurt and taco seasoning.
serve sweet potatoes topped with seasoned yogurt , salsa, cheese and green onions.