Recipe: Stuffed Sweet Potatoes


Fall is here and what a perfect time to cook up some sweet potatoes! The orange colour and the sweet smell give me all the Fall feels, so much so I want to share this delicious recipe with you all.


If you make this recipe, I would love if you tagged me in it @holisticallyhumble so that I can see all of your beautiful creations. It gives me so much joy to share health and wellness information as well as healthy and delicious recipes with you all.


So, without further ado, below is the recipe to make these delicious stuffed sweet potatoes.


Stuffed Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 30 minutes

Total time: 35 minutes

Serves: 2


Ingredients:


+ 2 medium sweet potatoes

+ 1/2 can black beans

+ 8-10 brown mushrooms, diced

+ 1 ripe avocado + Avocado oil OR coconut oil

+ Seasonings: salt, pepper, paprika, garlic powder

+ Homemade sour cream - 1 cup raw cashews

- 1 cup filtered water

- 2 tbsp nutritional yeast

- 1 tbsp lemon juice

- 1 tsp. dried dill

- 1/2 tsp garlic powder

- Salt & pepper to taste


Method:


  1. Preheat the oven to 375 degrees Fahrenheit.

  2. Pierce the sweet potatoes with a fork several times all around and then rub with some oil - enough to lightly coat the skins of the sweet potatoes.

  3. Place the sweet potatoes on a lightly greased baking sheet using the oil of choice from above OR parchment paper and place in the oven to bake for 15 minutes flip them and bake for another 15-20 minutes or until able to pierce with a fork into soft flesh and remove to cut them in half.

  4. While the sweet potatoes are baking, add a frying pan to the stove with a drizzle of oil over low-medium heat. Dice the mushrooms up to add to the frying pan and sauté for 10 minutes stirring occasionally.

  5. While the mushrooms are sautéing, cut the avocado and scrape the flesh into a bowl. Mash with a fork until guacamole consistency and season with a little bit of salt & pepper and set aside.

  6. Add another small frying pan to the stove on low heat. Open, drain, and rinse the black beans adding 1/2 the can to the frying pan to heat up. Gently mash up some of the black beans with a fork and season to taste with salt, pepper, paprika, and garlic powder. Once heated through, remove from heat and set aside.

  7. Make the homemade sour cream by adding all ingredients to a blender and blending to combine. You might have to scrape the sides down periodically and/or add more water to obtain desired consistency.

  8. Place cut in half sweet potato on the plate, add the black beans, sautéed mushrooms, mashed avocado, and drizzle with homemade sour cream.

  9. Enjoy!!


Holistically Humble,


Katie

xoxo


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