Spicy baked and stuffed sweet potatoes
Hi lovelies, are you ready for the weekend? ❤︎ If you need a little inspiration for a super easy and filling weekend meal then I can really recommend these baked and stuffed sweet potatoes! I have already shared some photos of these over on snapchat (mokai_giraf) and you were screenshotting them like crazy, so I guess it is about time that I share the recipe ;)
I made these colorful babies quite spontaneously the other day, so I just added the things I had available in my fridge and kinda improvised a bit, but I think they turned out SO good! The only things missing is my favorite cashew sour cream (recipe right here!), but sadly I didn’t have any cashews so I had to do without it.
Find more healthy lunch and dinner recipes right here!
Ingredients – 4 sweet potato boats:
2 medium sized sweet potatoes
1 can of black beans
1/2 can (about 150 grams) of sweet corn
3 tablespoons tomato puree
1/2 red bell pepper
2 handfuls chopped purple cabbage
A handful chopped fresh cilantro – optional
2 1/2 teaspoon ground cumin
1 1/2 paprika
1/3 – 1/2 teaspoon cayenne pepper
Salt + pepper
Cashew sour cream to serve – find the recipe right here!
Start by preheating your oven to 180 c / 360 f degrees. Wash and scrub the sweet potatoes thoroughly and cut them in half. Slice a cross in the middle of them and place them on a baking tray lined with baking paper. Bake them for about an hour at 180 c / 360 f degrees until they are tender and the insides are easy to scoop out. Carefully scoop out about 2/3 of the sweet potato, so it forms a little bowl for the filling. Add the scooped out sweet potato to a bowl and mash it. Add the rest of the ingredients to the bowl and mix everything well. Add the filling to the sweet potato bowls and bake them for another 10-15 minutes. Serve them while warm and with a good scoop of cashew sour cream, so yum!
Note: They keep for a couple of days in the fridge and are easy to warm again in the oven – personally I think they taste just as good the day after!