These Fully Loaded Sweet Potatoes Are Healthy & Packed With Flavor

Photo: Courtesy of The Crunchy Radish.
The are many reasons why sweet potatoes are rock-star tubers. They are versatile, vibrant, and pack a serious nutritional punch. Their flexibility is highlighted in this dish, in which they serve as edible bowls for spicy and flavorful beans. These stuffed spuds are a great dish for casual dinner parties, alongside a few different options of fillings and garnishes. Whole, roasted sweet potatoes are also a great item to have on hand; they can serve as a blank canvas for a multitude of toppings — especially useful on clean-out-the-fridge days.

 Why should you swap out your regular russets for these orange-hued beauties? Sweet potatoes are bursting to the brim with Vitamin A, Vitamin C, and loads of fiber — giving you benefits for immunity, eye health, and digestion, all in one compact package.

There are many ways to enjoy this tuber, but fully loaded may be our new favorite. 

Photo: Courtesy of The Crunchy Radish.
Fully Loaded Sweet Potatoes
Serves 3

For the sweet potatoes 
3 medium sweet potatoes
1 tbsp coconut oil 
1 white onion, thinly sliced
1 1/2 cups cooked pinto beans (if canned, rinsed and salt-free)
1 tsp cayenne pepper
1/2 tbsp cumin
2 tbsp tomato concentrate 
1 red bell pepper, diced

For the lime crema 
1/2 cup greek yogurt
Juice of 1 lime
Water if needed

Optional Garnishes
Fresh lime juice

Photo: Courtesy of The Crunchy Radish.
For the sweet potatoes 
1. Preheat oven to 400°F. 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 sauté pan or dutch oven. Add the onions and cook until caramelized, about 10 to 15 minutes. Add 1 tbsp 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.

For the lime crema
1. Whisk together lime juice and yogurt. 

2. Add water (a teaspoon at a time) to thin, if desired. 

Next: Pistachio & Mint Farro Salad

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