The next post in my series of healthy but hearty dinners is loaded sweet potatoes. These are very easy to make and work as a great leftover lunch the next day as well. You could also alter the toppings if you don’t like some of the ones I used, or if you just want to clean out your cupboard/fridge.
4 sweet potatoes (size doesn’t matter, but if you can only find small ones, get 6-8)
2 tablespoons oil
1 onion, diced
3 cloves of garlic, diced
1 pepper, diced
1 can of black beans, drained
1 can of corn, drained
1.5 tablespoons cumin
1 cup tomato, diced
1/2 cup green onions, chopped
Optional: sour cream, guacamole, or cheese.
1. Preheat your oven to 350 degrees. Place the uncut sweet potatoes on a pan and cook for about 40 minutes until they are soft when you insert a fork. If you bought smaller ones, like I did in my pictures, you will likely need to cook them for closer to 30 minutes.
2. While the potatoes are cooking, add the oil to a large pan on the stove. Over medium heat, cook the onion until it is soft. Then add the garlic and pepper and continue cooking for another 5 minutes. Add the beans, corn, and cumin and continue cooking for 5 more minutes. Remove pan from heat (if you’re potatoes are still a ways away from being done, rewarm this mixture right before the potatoes finish).
3. Once the potatoes are finished, cut them in half and place them on a plate. Top them with a large spoonful of bean mixture, and then sprinkle some chopped tomato and green onion on as a garnish. If you want a little more flavor, you could add sour cream, guacamole, or cheese on top as well.