Say good-bye to boring baked potatoes for good! Try stuffed sweet potatoes instead! Start with a tender, earthy, sweet potato and fill it with tangy fruit salsa that has been mixed with black beans and feta cheese to create a filling lunch, satisfying meatless meal, or delicious side to grilled meat.
Why hello my dear friends at Dish or Daily Life! It’s Kristen here again from A Mind “Full” Mom.
Today I am sharing an incredibly simple recipe with you that has become one of my new obsessions…stuffed sweet potatoes! Good news for you is that it is easy!
Stuffed Sweet Potatoes with Black Beans and Fruit Salsa
You may or may not know that I have a deep love for sweet potatoes. And in my opinion, nothing pairs better with a sweet potato than beans, black beans to be exact. There is something about the earthy flavor of black beans paired with a sweet potato, that creates sparks of magic. I literally could eat a version of the combination daily for the rest of my life. In fact, I have created Black Bean Sweet Potato Burgers, Black Bean Sweet Potato Burritos, and Black Bean Sweet Potato Quinoa Chili.
Not only is the combination of flavors a fabulous base for Mexican flavors (one of my favorite cuisines ever!), but talk about a healthy combo. Both sweet potatoes and black beans are loaded with fiber. Sweet potatoes are also an incredible source of vitamin A and potassium. Black beans are a great source of protein, making this combination a perfect balance between carbs and protein to keep you full and satisfied.
When you throw in some fresh fruit salsa and feta. WOW! That is all I can really say!
Let’s talk a minute about fruit salsa. I make a quick version using seasonal fruit, which at the moment happens to be mango, pineapple, and kiwi. I toss up the cubed fruit with a sweet onion, fresh cilantro, diced jalapeno and a squeeze of lime and call it a day. Feel free to use berries, apple, melon in this salsa as well. I would just stay away from bananas–the softness of the bananas would ruin the salsa!
So once you have your salsa made up, toss in a can of rinsed black beans and a sprinkling of feta and get ready to stuff your sweet potato.
Don’t want to heat up your house by baking the potato in the oven? Me either in the southern summer months. Throw in some scrubbed sweet potatoes that you have wrapped in foil into your slow cooker. Set to high for 3-4 hours or low 6-8 hours. You will have a sweet potato as tender as if you baked it–not anything like trying to microwave one last minute, they never get tender that way!
I know I am a bit obsessed with the sweet potato and black bean combo, but I promise you that once you try it, you will be too. My husband who claims to hate sweet potatoes and black beans, actually likes them when paired together. And if it can make a believer out of one of the pickiest eaters ever, it will make a believer out of you.
- 4 medium sweet potatoes, scrubbed
- 1 can black beans, drained and rinsed
- 1 mango, cubed into 1/2 inch pieces
- 1/2 fresh pineapple, diced into 1/2 inch pieces
- 2 kiwis, peeled and diced into 1/2 inch pieces
- 1 small sweet onion, minced
- 1 small jalapeno, seeded and finely minced
- 1/2 bunch fresh cilantro, chopped
- 1 large lime
- 1/2 cup feta cheese, crumbled
- Bake sweet potatoes in oven for 1 hour at 400 degrees or in slow cooker via my instructions above.
- Toss together diced fruit, black beans, jalapeno, cilantro, feta, and onion together. Squeeze the juice of the lime over the mixture, and lightly toss again.
- Divide the bean/salsa mixture evenly between the 4 potatoes and serve.