Monday, May 4, 2015

RECIPE: Souther Baked Sweet Potatoes

I have always been a carb lover and with that, comes baked potatoes. However, over the last few years I've realized that there are better options, such as baked SWEET potatoes. When you are looking to spice it up, change things up a bit, or are craving Mexican... give this a try. It's DELICIOUS! 
Shout out to The Lean Clean Eating Machine for the recipe!

  • 2 medium/large sweet potatoes; scrubbed and dried
  • ½ of a red pepper; diced
  • ½ of a white onion; diced
  • 2 large cloves of garlic; minced
  • 1 small jalapeno; seeded and diced
  • 1 (4 oz.) can of organic green chiles
  • 1 (15 oz.) can organic black beans; drained and rinsed
  • 1 Tbsp. olive oil
  • 1 lime; juiced
  • Finely ground sea salt and pepper to taste
  • 1 tsp. ground cumin
  1. Begin by scrubbing off any dirt with a potato brush under cool water, and when finished, dry potatoes off on a paper towel.
  2. With a sharp knife, make several small incisions all over the potatoes to vent them during cooking.
  3. Place prepared sweet potatoes in an oven safe baking dish and preheat your oven to 415F.
  4. Bake potatoes on middle rack, uncovered for about an hour, or until the skin gives way when gently pressed.
  5. Remove the seeds from your jalapeno, then proceed to finely dice it along with your red pepper and white onion.
  6. Mince your cloves of garlic, and then add it along with the peppers and onion to a large skillet with 1 tablespoon of olive oil.
  7. Add in your green chiles and place skillet on the stove.
  8. Do not start sauteing vegetables until your potatoes are about 10 minutes out from being done.
  9. When ready, simmer vegetables on medium/high heat, stirring consistently. You will want to do this until both onions and peppers become tender. Turn heat to low.
  10. In a strainer, drain black beans and rinse until water runs clear. Shake the strainer to drain any excess water, then add the black beans into your skillet.
  11. With a fork, light smash your black beans.
  12. Season mixture with salt and pepper to taste, along with 1 teaspoon of ground cumin.
  13. Mix to combine.
  14. When potatoes are finished, remove them from the oven and let them cool for about 5-10 minutes.
  15. Hold the potato with an oven-mit or towel, and trim off the top of the potatoes to make a boat-like shape.
  16. With a spoon, carefully scoop out most of the potato into a bowl. Be sure to leave enough potato in the skins so the shells stay together.
  17. Mash the potato filling with fork or potato masher, and add it into your skillet, along with the juice of 1 lime.
  18. Stir to thoroughly combine.
  19. Refill the shells with the potato mixture mounding it slightly, and top your potatoes with fresh cilantro, green onions, avocado slices, hot sauce or whatever you would like.
  20. Serve and enjoy!

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