Sometimes you just feel like a one-component meal. These twice-baked sweet potatoes are packed full of flavor, and will leave you satisfied. If you wanted to add a protein, you could always compliment it with grilled chicken, which could be simply grilled on the side, or shredded and added into the mixture. Just be sure if you do add chicken into the mix, you may need to adjust the measurements of the yogurt and jelly to ensure it doesn’t dry out.
- 2 Sweet Potatoes
- Olive oil
- 1/2 Medium Onion, diced
- 1 Red Pepper, diced
- 1 15-ounce can of Black Beans
- 2 teaspoons ground Cumin
- 3 tbsp Jalapeño Pepper Jelly
- 1 cup shredded Cheddar Cheese
- 1/2 cup non-fat Greek Yogurt, no flavor
- 2 Tbsp Green Onions, chopped
- Pinch of Red Pepper Flakes, to taste
Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes. You could also boil the potatoes, if you prefer.
Sauté the onion and red pepper in the olive oil over medium heat until soft and the onion is translucent. Set aside.
Remove the sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Be sure to leave a thin layer of potato inside of the skins as this helps them hold together better.
Mix the flesh of the sweet potatoes with the greek yogurt, pepper jelly, cumin, red pepper flakes and salt. The potatoes are usually soft enough to just use a spoon, but you can use a mixer if needed. When well-mixed, gently stir in the black beans, and sautéed onions & peppers.
Scoop the filling into the skins and top each with the shredded cheese. Broil for about 5 minutes or until cheese is melted. Garnish with the green onions. Serve warm.