Stuffed Roasted Sweet Potato
Recipe: #28865
January 02, 2018
Categories: Sweet Potato/Yam, Oven Bake, Diabetic, Gluten-Free, High Fiber, No Eggs, Vegetarian, Kosher Dairy, Vegetarian Dinner, more
"From May/June '17 Australian B.H.& G. Diabetic Living."
Ingredients
Nutritional
- Serving Size: 1 (656.1 g)
- Calories 559.1
- Total Fat - 9.5 g
- Saturated Fat - 2.8 g
- Cholesterol - 8.2 mg
- Sodium - 90.7 mg
- Total Carbohydrate - 110 g
- Dietary Fiber - 20.6 g
- Sugars - 8 g
- Protein - 21.4 g
- Calcium - 281.5 mg
- Iron - 6.6 mg
- Vitamin C - 138.5 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Preheat oven to 200C (Fan forced).
Step 2
Using a fork, prick the sweet potato all over and spray with cooking spray and then wrap the potato in foil and place on a small baking tray and roast for 30 minutes or until the flesh is soft when tested with a skewer.
Step 3
Carefully remove sweet potato from the foil and place on a serving plate and slice down the centre lengthways (DON'T CUT ALL THE WAY THROUGH) and flatten out slightly.
Step 4
Combine the black beans, avocado, tomatoes, lime juice and coriander in a small bowl and using a spoon. pile the mixture on top of the sweet potato and then top with sour cream and cheese and sprinkle with pepper and serve immediately.
Step 5
COOK TIP - Try replacing the black beans with no-added-salt kidney beans and the coriander with parsley.
Tips
- Olive oil cooking spray