Featured Recipe: Stuffed Southwest Style Sweet Potatoes

Featured Recipe: Stuffed Southwest Style Sweet Potatoes

Stuffed-Sweet-Potatoes-Southwestern-Style

Full of flavor, this is unlike any sweet potato dish you’ve ever had. It’s healthy, filling, and when served with lean protein it becomes a delicious meal. The filling is a deliciously seasoned combination of corn, black beans, and tomatoes, while the light sweetness of the sweet potato compliments the spices beautifully. If you’re looking for a way to add sweet potatoes to your diet that doesn’t include butter and marshmallows, these southwestern style potatoes heartily fit the bill.

Stuffed Sweet Potatoes Southwestern Style

Yields: 4 | Serving Size: 1 potato | Calories: 215 | Previous Points: 4 | Points Plus: 5 | Total Fat: 2 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 15 mg | Carbohydrates: 43 g | Dietary Fiber: 8 g | Sugars: 3.5 g | Protein: 8.5 g |

Ingredients

  • 4 small sweet potatoes
  • 1 teaspoon olive oil
  • 1 small red onion, diced
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1 cup canned, chopped tomatoes with juices
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn kernels
  • 2 tablespoons fresh chopped cilantro
  • Sea salt and freshly ground pepper, to taste

Directions

Preheat oven to 400 degrees F.

Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.

While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.

To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.

Note~ If your on a weight loss meal plan you’ll want to only have half of one of these sweet potatoes and limit this recipe to once a week at lunch time 🙂

If you need help with nutrition and developing a meal plan that will help you get your dream body book your kickstart coaching call below.

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