Recipe of the Week – Stuffed Sweet Potato

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Recipe of the Week – Stuffed Sweet Potato

Stuffed Sweet Potato

Serves 2

Prep Time 10

Cook Time 10



2 small sweet potatoes

¾ black beans, canned, drained and rinsed

1 medium tomato, diced

1 tsp extra virgin olive oil

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ cup fat-free sour cream or plain yogurt

2 tbsp fresh cilantro, chopped (optional)

1 tbsp fresh lime juice (optimal)



  1. Prick sweet potatoes with a fork in several places and cook the potatoes in a microwave on high for 2-5 minutes. Alternatively, you can bake at 425°F for about 1 hour, or until tender all the way through.
  2. Combine beans, tomato, oil, cumin and coriander in a medium microwave safe bowl. Microwave on high until heated through, about 2-3 minutes. You can also heat these in a saucepan over medium heat until warmed throughout.
  3. When cool enough to touch, cut each potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with half of sour cream, cilantro, and lime juice.


Calories 270
Fat 3g
Saturated 0g
Trans 0g
Cholesterol 0mg
Sodium 395mg
Carbohydrate 52g
Fibre 12g
Sugar 7g 7g
Protein 10g




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