Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.
Why you’ll love it
Give this meal a try and I can guarantee you’ll love it. And here’s why…
- Simple- While the sweet potatoes are baking, throw together the filling and the avocado sauce. This meal is easy ready in an hour.
- Textures- Creamy sweet potatoes. Crunchy kale chips. Tender onions. This meal has it all going on.
- Customizable- Only have regular potatoes? No problem! Kidney beans in the pantry that need to be used? Use ’em! This meal is very flexible.
Perfect Baked Sweet Potatoes
The first thing we are going to do is prepare the sweet potatoes. Thoroughly scrub and dry the sweet potatoes. You want to make sure that the skin is clean because you will want to eat it. Trust me, it’s going to be crispy and caramelized. Also, the skin is loaded with nutrients. Make the most of your meals, get all the nutrients you can.
Next, using a fork, jab holes all around the exterior of the potatoes. This will allow the steam to escape them as they cook. Place the prepared sweet potatoes on a parchment-lined baking sheet and bake the potatoes for 40-60 minutes in a preheated 425*F oven. No need to season the potatoes with anything or wrap them in foil. Just pop them in the oven the wait.
The potatoes are finished when they are oozing, with a crispy skin and a tender interior. You’ll know the interior is tender because the skin will look sunken in.
Sweet Potatoes
Wash and scrub the sweet potatoes thoroughly. Dry them off and, using a fork, pierce the skin of each potato several times to allow steam to escape while baking. Place them on a parchment-lined baking sheet and, in a pre-heated 425*F oven, bake the sweet potatoes for 1 hour. Turn them once half way through to ensure even baking. While the potatoes are baking make the black bean filling and creamy avocado basil sauce.
Black Bean Filling
In a medium-sized skillet, heat olive oil (or water if oil-free). Once hot, add the diced onion and cook until soft and translucent. About 3-4 minutes. Then add the minced garlic and cook until fragrant, about 30 seconds. Turn off the heat and add the drained, rinsed black beans. Stir to combine and allow the beans to heat through. Move on the sauce.
Creamy Avocado Basil Sauce
All you’ll need to make this amazing creamy avocado basil sauce is a few simple ingredients and a food processor. Slice open a ripe avocado, remove the pit and separate from the skin. Place the flesh of the avocado, fresh basil, tahini, lemon juice, salt, and pepper into the food processor and blend until smooth and creamy. Stop and scrape down the sides as needed.
To serve, slice open the sweet potatoes length-wise and fill with the black bean and onion mixture. Top with the creamy avocado basil sauce and crumpled kale chips if desired. Then devour your perfect stuffed sweet potatoes with creamy avocado basil sauce at your leisure.
Be sure to let me know what you think of this recipe down in the comments. Enjoy friends!
Ingredient Health Benefits
Avocado- monounsaturated fat, protein, potassium, magnesium, folic acid, B vitamins, vitamin E, vitamin K
Basil- phytochemicals, volatile oils (antibacterial properties)
Garlic- photochemicals
Lemon- vitamin C, vitamin A, calcium, potassium
Onion- antioxidants, fiber, vitamin C, folate
Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols
Sweet Potato- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber
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Stuffed Sweet Potatoes with Creamy Avocado Basil Sauce
Crispy on the outside, fill of flavor and texture on the inside, these stuffed sweet potatoes make for a simple and customizable weeknight meal.
- 3-4 sweet potatoes
- 1 medium onion, diced
- 2-3 cloves garlic, minced
- 1, 14oz can black beans, drained and rinsed
- kale chips (optional for serving)
Creamy Avocado Basil Sauce
- 1 ripe avocado
- 1 cup packed, fresh basil
- ¼ cup tahini
- 1 tbsp lemon juice
- sea salt & pepper (to taste)
Stuffed Sweet Potatoes
Preheat to the oven to 400°F and line a baking sheet with parchment paper.
Wash and scrub the sweet potatoes. Jab each potato with a fork several times. Bake for at least 1 hour, turning once half way through baking.
While the potatoes are baking, make the black bean filling. Heat a medium-skillet over medium-high heat and add olive oil (or water if oil-free). Once hot, add the onion cooking for 3-4 minutes until soft and translucent.
Add the minced garlic and cook until fregrent, about 30 seconds.
Turn off the heat and add the drained and rinsed black beans. Stir and allow to warm.
Creamy Avocado Basil Sauce
Cut, pit, and de-skin the avocado. Add it, along with the rest of the ingredients, to a food processor. Blend until smooth and creamy stopping to scrape down the sides.
When the sweet potatoes are finished cooking, slice them open length wise and fill with black bean mixture. Top with avocado cream and crumbled kale chips if desired.
