Twice Baked Stuffed Sweet Potatoes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: main dish
Serves: 4 servings
Ingredients
  • 2 large sweet potatoes, cut in half
  • 1 Tablespoon olive oil
  • 1 white onion, minced
  • 4 mushrooms, chopped
  • ¾ cup frozen green peas
  • ¾ cup canned black beans, rinsed
  • ¼ teaspoon salt
  • ⅓ cup feta crumbles
  • FOR SAUCE
  • 1 ripe avocado
  • ⅓ cup plain Greek nonfat yogurt
  • juice of 1 lime
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cut sweet potatoes in half and place (cut side up) on a baking sheet.
  3. Bake for 1 hour- 1 hour and 15 minutes, or until all parts are soft.
  4. Remove and let cool 5 minutes.
  5. In a medium frying pan, heat olive oil over medium heat.
  6. Sautee onion, mushrooms and frozen peas until cooked through and golden brown.
  7. Scoop potato flesh out of the skins in a medium-large bowl, leaving a small amount.
  8. Add vegetables, rinsed black beans, salt and feta to the bowl and stir to combine.
  9. Scoop vegetable mix back into the skins and bake for 15 minutes, or until golden brown on top.
  10. To make the avocado sauce, combine all ingredients in a medium bowl and mash together with a large fork until soup-like. Use a spoon to drizzle the sauce over the sweet potatoes.
  11. Serve warm.
Notes
*Nurtrition facts are not including the avocado sauce.
Nutrition Information
Serving size: 1 serving Calories: 229 Fat: 6.7 Carbohydrates: 35 Sugar: 9.9 Sodium: 321.3 Fiber: 8 Protein: 8.9 Cholesterol: 11.1
Recipe by Wake Up to Waffles at https://wakeuptowaffles.com/twice-baked-stuffed-sweet-potatoes/