Baked Sweet Potatoes Recipe - Mexican Stuffed Style

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If asked what my desert island food would exist, I only might say the humble baked sweet white potato. Okay, I would totally say the sweet potato. First off, they are nutritious to boot! Did yous know these tubers are one of the almost nutritious vegetables in the produce section? And then not only would I be eating a tasty dinner each night on my island, I would be getting all sorts of nutrients. And let'due south non forget to mention how downright delicious these spuds are! They are creamy, slightly sweet, and full of carb-y goodness.

At present, white broiled potatoes seem to become all the beloved, but trust me on this one, a baked sweet potato is totally in the aforementioned league. This orangish spud tin hold its own in the baked tater section.

Now, taking sweet potatoes to the next level is as easy as loading them with all sorts of toppings. Information technology takes this veggie from a side dish to the star of the show. My favorite topping combination is Mexican inspired. The earthy flavors of black beans, the spiciness of salsa, and the cooling creaminess of guacamole are the perfect accompaniments to a perfectly baked sweet irish potato.

So get ready to pile these spuds high with all the toppings!

Ingredients you'll need for baked sugariness potato:

• 4 sweet potatoes
• 2 cans black beans, tuckered
• three cloves garlic, minced
• ane/2 loving cup medium or balmy salsa
• 1/2 cup vegetable broth
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• Zest of 1 lime

Ingredients For the slaw:

• i/2 small cabbage, sliced sparse
• 1/ii small red onion, cut into sparse slices
• ane/3 cup chopped cilantro
• 1 lime, juiced
• i teaspoon table salt

Optional for serving:

• Avocado
• Extra salsa

Directions to set the Mexican style stuffed baked sweetness murphy

1. Wrap the potatoes in foil and bake at 450 degrees for 1 hour.

2. While the potatoes are blistering, combine the beans, garlic, salsa, vegetable broth, common salt, cumin, and coriander in a medium pot. Bring to a simmer and cook, stirring occasionally until the liquid has thickened and the beans are very tender, about 15 minutes. Remove from the oestrus and stir in the lime zest. Embrace and set up aside.

3. Add all of the slaw ingredients into a bowl, and toss to combine.

4. Once the potatoes are absurd plenty to touch, remove from the foil and cut a slit lengthwise down the center. Fill with black beans and acme with slaw. Serve with avocado and actress salsa.

Prep Time ten minutes

Cook Time 1 hour

Total Time one hour 10 minutes

Ingredients

Baked sweet potato

• four sweet potatoes
• 2 cans black beans, drained
• three cloves garlic, minced
• 1/2 cup medium or mild salsa
• 1/two loving cup vegetable goop
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 1 teaspoon coriander
• Zest of ane lime

Ingredients for the slaw

• 1/2 modest cabbage, sliced thin
• ane/ii pocket-sized cherry-red onion, cut into thin slices
• 1/3 cup chopped cilantro
• 1 lime, juiced
• 1 teaspoon salt

Optional for serving

• Avocado
• Actress salsa

Instructions

1. Wrap the potatoes in foil and bake at 450 degrees for 1 hour.
2. While the potatoes are blistering, combine the beans, garlic, salsa, vegetable broth, common salt, cumin, and coriander in a medium pot. Bring to a simmer and cook, stirring occasionally until the liquid has thickened and the beans are very tender, near 15 minutes. Remove from the heat and stir in the lime zest. Cover and set aside.
3. Add together all of the slaw ingredients into a bowl, and toss to combine.
4. Once the potatoes are absurd plenty to touch, remove from the foil and cut a slit lengthwise down the center. Fill with black beans and top with slaw. Serve with avocado and actress salsa.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 332 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fatty: 6g Cholesterol: 0mg Sodium: 1221mg Carbohydrates: 57g Fiber: 17g Sugar: 11g Poly peptide: 12g

 

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Source: https://www.diys.com/mexican-stuffed-sweet-potatoes-recipe/