I absolutely love these sweet potatoes. I could eat them every single day. These stuffed sweet potatoes are great for family dinners. Usually I boil sweet potatoes, but baking them tastes so much better. It takes a bit longer, but it’s definitely worth the wait.
Black beans and peas make these stuffed sweet potatoes super filling. If you’re looking for ways to cut down on calories, you’re gonna love how filling these are!
One of the best things about these potatoes is the sauce. I made the most delicious avocado sauce that took just a few minutes to make. The sauce is made with 1 avocado, 1/3 cup Greek yogurt, the juice of 1 lime and 1/4 teaspoon salt. These sweet potatoes are comforting, perfectly cheesy, very filling and super healthy.
If you’re looking to make a special dinner for family, friends or yourself, these baked stuffed sweet potatoes are perfect.
Prep time Cook time Total time
10 mins 1 hour 15 mins 1 hour 25 mins
Author: Ella Smith
Recipe type: main dish
Serves: 4 servings
2 large sweet potatoes, cut in half
1 Tablespoon olive oil
1 white onion, minced
4 mushrooms, chopped
¾ cup frozen green peas
¾ cup canned black beans, rinsed
¼ teaspoon salt
⅓ cup feta crumbles
1 ripe avocado
⅓ cup plain Greek nonfat yogurt
juice of 1 lime
¼ teaspoon salt
Do you want to know the amounts of the ingredients in grams? Read this Dutch article by Uit Paulines Keuken.
1. Preheat oven to 375 degrees.
2. Cut sweet potatoes in half and place (cut side up) on a baking sheet.
3. Bake for 1 hour- 1 hour and 15 minutes, or until all parts are soft.
4. Remove and let cool 5 minutes.
5. In a medium frying pan, heat olive oil over medium heat.
6. Sautee onion, mushrooms and frozen peas until cooked through and golden brown.
7. Scoop potato flesh out of the skins in a medium-large bowl, leaving a small amount.
8. Add vegetables, rinsed black beans, salt and feta to the bowl and stir to combine.
9. Scoop vegetable mix back into the skins and bake for 15 minutes, or until golden brown on top.
10. To make the avocado sauce, combine all ingredients in a medium bowl and mash together with a large fork until soup-like. Use a spoon to drizzle the sauce over the sweet potatoes.
11. Serve warm.
*Nutrition facts are not including the avocado sauce.
Serving size: 1 serving
Calories: 229 Fat: 6.7 Carbohydrates: 35 Sugar: 9.9 Sodium: 321.3 Fiber: 8 Protein: 8.9 Cholesterol: 11.1
Looking for other recipes with sweet potato? Click here.