Loaded Sweet Potatoes

After a decadent anniversary weekend in wine country I’m trying to get back on track with some healthier dinner options…the 5 course dinners with wine pairings, desserts, and bread courses were insanely fabulous; but definitely a treat! During the week I am always on the hunt for low maintenance, yet healthy, dinner options. This fully loaded sweet potato recipe is quite literally loaded with flavor and these tubers are nutritional powerhouses with loads of Vitamin A, C, and fiber. The sweet potatoes act as a bowl for a scoop of spicy beans which are prepared with onions, bell peppers, spices, and tomatoes. After loading the beans into the sweet potato you can begin to add all of the yummy toppings. What’s so fantastic is that you can load them up with whatever fits your fancy. This recipe gives you some great starting points but feel free to deviate from the ingredients listed and use what you and your family like. If you don’t like micro greens substitute chives or scallions. If you want bacon, go ahead and add it in…I promise no one will judge you, they might even get on board with you and ask you to pass the crumbled bacon!

Loaded Sweet Potatoes
Yields 3
Sweet Potatoes roasted and filled with spicy beans then topped with your favorite garnishes for a meatless main dish.
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Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Prep Time
5 min
Cook Time
1 hr 10 min
Total Time
1 hr 15 min
Ingredients
  1. 3 medium sweet potatoes
  2. 1 tablespoon coconut oil
  3. 1 white onion, thinly sliced
  4. 1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
  5. 1 teaspoon cayenne pepper
  6. 1/2 tablespoon cumin
  7. 2 tablespoons tomato concentrate
  8. 1 red bell pepper, diced
  9. Salt
Instructions
  1. Preheat oven to 400 degrees. Pierce each potato a few times with a fork. Place on a parchment paper-lined sheet pan, and roast for 60-75 minutes or until you can easily pierce the skin with a knife and the inside is soft. Allow to cool slightly before slicing and stuffing.
  2. While the potatoes cook, warm the coconut oil in a medium sized saute pan. Add the onions and cook until caramelized, about 10 to 15 minutes. Add 1 tablespoon of water to the pan and scrape any brown bits stuck to the bottom in order to deglaze.
  3. Stir in spices and tomato concentrate and toast for 30 seconds. Add the bell pepper and cook for an additional 3 minutes. Once softened, stir in the beans, add a pinch of salt, and allow the flavors to meld together for 5 minutes.
  4. Slice each potato down the center, almost through to the bottom. Open to reveal the orange flesh. Spoon in the beans and top with selected garnishes.
Notes
  1. Optional garnishes include lime crema, cilantro, scallions, micro greens, avocado, crumbled bacon, and fresh lime juice.
  2. To make the lime crema (great substitute for sour cream and more jazzed up then plain greek yogurt) simply whisk together 1/2 cup of plain greek yogurt and the juice of 1 lime. Add water, one teaspoon at a time, to thin, if desired.
Treats, Sweets, and Savories http://treatssweetsandsavories.com/