I very rarely buy sweet potatoes. I know, I know. They are super healthy and packed with loads of vitamins and nutrients. They are really filling and great for muscle building. I know. It’s not that I don’t like them, unless they are candied and topped with marshmallows. Yuck. I’ve never been into that Thanksgiving staple. But in most cases, I like them. I guess I just find them a bit boring? Unless you eat them like this…In which case, the fat content in the rest of the ingredients probably outweighs the health benefits of the sweet potatoes. Anyway, sweet potatoes can be boring if they are baked and served plain alongside some kind of a roast. Blah.
…But sweet potatoes can be awesome when they are made like this…
Enter…stuffed sweet potato skins. Now, you can stuff sweet potato skins with just about anything. You could totally make these super fattening and super delicious if you stuffed them with, say, bacon and cheese and butter and loads of sour cream. Yum. But, again, that would totally defeat the purpose of the sweet potato. If you go that route, why not just use a regular potato and call it a day?
That’s why you should make this version. These sweet potato skins are tasty AND healthy. Win and win. This recipe is relatively low fat and is really filling. I served them alongside a roasted pork tenderloin and some broccoli, but honestly, they don’t really need to be a side dish. They could totally star as the main course. Especially if you’re vegetarian.
Healthy stuffed sweet potato skins
3 sweet potatoes
1 can of black beans, drained and rinsed
1 diced shallot or small onion
2 cloves of garlic, minced
1 jalapeño, seeded and diced
1 tsp chili powder
1/2 tsp cumin
1/2 tsp turmeric
1/2 cup of shredded sharp cheddar cheese
1/4 cup chopped cilantro
1. Preheat the oven to 350 degrees. Line a baking sheet with foil (easy cleanup), rub a small amount of olive oil over the sweet potatoes and place them on the baking sheet. Bake for 1 hour.
2. While the sweet potatoes are baking, heat a tablespoon of olive oil in a pan over medium heat. Add the shallot and seeded jalapeño and cook for 2 minutes. Add the garlic and stir for another minute. Add the spices and stir to combine, letting them cook for about 30 seconds.
3. Next, add the black beans and stir for a few more minutes until heated through. Turn off the heat and set to the side.
4. Take the sweet potatoes out of the oven and let cool for 10 minutes. Cut them in half and carefully scoop out the center of the sweet potato, leaving enough of a border so that the skins don’t fall apart. Lay the sweet potato skins on the baking sheet cut side up.
5. Mix the sweet potato centers with the bean mixture and carefully scoop the mixture back into the potato skin halves.
6. Turn on the broiler. Top each potato skin half with about a tablespoon of cheese and place them back into the oven to broil for 3-5 minutes until the cheese is bubbly and slightly browned. Keep an eye on them! Everyone’s broiler is different so don’t walk away!
7. Take them out of the broiler and let them cool. Sprinkle with chopped cilantro.