Loaded Sweet Potato
Rated 5.0 stars by 1 users
Servings
2
Prep Time
5 minutes
Cook Time
45 minutes
Full of vitamins, minerals and complex carbohydrates, sweet potatoes have earned the title of ‘nutritional powerhouse’! Mexican-inspired with beans, corn and onion, this recipe makes a meal that is satisfying as a main or a side.
Ingredients
- 1 sweet potato (or yam)
- ¼ cup black beans, drained
- ¼ cup corn niblets
- ¼ cup purple cabbage, shredded
- 5 sun-dried tomatoes, soaked and chopped
- 1 tbsp sweet onion, diced
- 1 lime, juiced
- 1 tbsp olive oil
- Crumbled feta cheese (or goat’s cheese)
Directions
Preheat oven or toaster oven to 375°F
- Slice the sweet potato in half lengthwise, place face-down on a tray, and bake for 45 minutes
- In a small mixing bowl, combine the beans, corn, cabbage, tomato, and onion
- Dress with lime juice and olive oil
- When the potato is soft, remove from the oven and spoon the salad mixture over each half
- Top with sprinkled feta or goat’s cheese