Now that the pools are opening, I demand it be summer! Even though its not, I am ready and nothing says ready like stuffed sweet potatoes to me. Sweet potatoes are great because you can stuff them with anything: shredded chicken, grilled veggies…for this recipe I decided to go with a version of baked beans and guac (or avocado).
It looks like it’s an impressive recipe but really it just takes a bit of unattended time in the oven. Sure to awe your guest with taste and presentation, this recipe is also super heathy and great as marathon training season approaches.
- 2 same/similar sized sweet potatoes
- 2 can dark red kidney beans (rinsed and drained)
- 1 can diced tomatoes
- 1 onion (Small diced)
- 3 cloves garlic (minced)
- 1/4 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp chile pepper
- 1 tbsp apple cider vinegar
- 1 tbsp soy sauce
- Avocado (Optional to top)
- Roasted red pepper flakes (Optional)
Preheat oven to 400 degrees F. Stab potatoes 4-5 times with a sharp knife and place in oven for 1 hour. (Gases build up in the sweet potatoes and stabbing them gives them an even way to cook.)
In a pan with a touch of olive oil cook onions and garlic until translucent (About 7 minutes). Add cayenne, cumin, and chili and cook for an additional minute. Add soy cause, apple cider vinegar tomatoes and beans. Bring to a boil and then reduce for about 20 minutes.
Take sweet potatoes out of oven, cut down the center. Put bean mixture into sweet potato and top with guac, avocado and red pepper flakes if desired.