Savory Southwestern Stuffed Sweet Potato
What You'll Need
1 medium sweet potato
¾ cup pinto beans, cooked
2 roma tomatoes, cored, seeded, and diced
¼ tsp chili powder
2 Tbsp canned, diced green chilies
1 Tbsp nutritional yeast
How to Make It
1 Place the sweet potato in your microwave and select the "potato" setting. For a medium size sweet potato, I choose "serving size 2" to cook all the way through.
2 In a small bowl, combine the tomato, chili powder, green chilies, and nutritional yeast.
3 Stir in the pinto beans. If using canned beans, make sure to drain and rinse.
4 When the potato is done microwaving, carefully remove. It will be done when a knife easily slides in and out. Cut it in half lengthwise.
5 Use a large spoon to scoop out the potato flesh. Place in the bowl with the filling ingredients and mix together.
6 Restuff the sweet potatoes and enjoy!
Instead of microwaving, you can cook the sweet potato in a preheated oven at 400 degrees F. First prick the sweet potato all over with a fork and bake until tender, 45 to 50 minutes.
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