Savor the perfect blend of flavors with this southwest stuffed sweet potato recipe. Roasted sweet potatoes serve as a great base, generously filled with black beans, salsa, and an egg to pack a protein punch. Easy to prepare and can be made ahead for any meal, this 5-ingredient recipe is sure to please.
2 large sweet potatoes
1 cup low-sodium black beans, rinsed and drained
½ cup salsa
4 large eggs
1 avocado, sliced
- Preheat the oven to 400 degrees Fahrenheit. Scrub the potatoes and place them in a single layer on an ungreased baking sheet. Bake until the potatoes are tender and soft inside when pierced with a fork, 50 to 60 minutes depending on the size of the potatoes. Set aside until cool enough to handle.
- Slice the potatoes in half lengthwise and scoop the insides into a mixing bowl, leaving a ¼ inch-thick border on all sides and the bottom. Add the beans and salsa to the mixing bowl, then mix to combine. Stuff the filling back into the potatoes, dividing evenly among the potato halves. Make a well in the center of each for the egg. To ensure the egg cooks evenly make sure the well is as wide as it is deep.
- Crack one egg inside each well, then bake for 10 to 15 minutes, until the egg is just set. Serve immediately, topped with the avocado slices.
- Additional toppings include cheese, sour cream, nonfat Greek yogurt and cilantro. Leftover potatoes can be stored in the refrigerator for up to 4 days.
Serving Size: 1 potato half
Calories: 248, Fat: 6g, Protein: 12.5g, Carbohydrates: 39g, Fiber: 9.5g, Sodium: 339mg
Adapted from: https://www.wellplated.com/mexican-stuffed-sweet-potatoes/