In all of the excitement of the holidays approaching it is really easy to forget the simple things…like what’s for dinner…tonight! It is always nice to have a few back-up recipes for when you haven’t been to the store too recently, you don’t have time to cook, but you still need to eat. This recipe is one of those recipes for me.
It can take as little as 25 minutes if you use a microwave, or up to an hour, if you bake your sweet potatoes in the oven. Either way, however, you only have about ten minutes of prep work! If you are going to be in the house, I recommend baking the sweet potatoes so that their true sweetness really comes to life. That said, if you aren’t going to be in the house, or if it is dinner time right NOW, microwaving achieves an equally delicious meal that has just a little less natural sweetness.
I also love these because there are only 222 calories per serving. This way, if it is a really hungry night, I can have 2 servings with no guilt! I haven’t tried freezing these yet since they are so good that I can’t bare the idea of not eating them fairly immediately. I have packed them for lunch to take with me to school, though, and they refrigerate, travel, and reheat well!
- 2 medium sweet potatoes
- 1 16oz. can black beans, drained and rinsed
- 1 3.8 oz. can sliced olives
- 1/2 cup Greek yogurt
- 4 tbsp. fresh salsa
- 1 tsp. lime juice
- 1 1/2 tsp. chili powder
- 1 tbsp. cilantro, chopped
- 4 tbsp. low-fat shredded cheddar
- Preheat oven to 400℉ (whether you choose to bake the potatoes or microwave them!)
- Wash sweet potatoes and poke holes in the top through the skin.
- Roast sweet potatoes in the oven at 400℉ for 45-60 minutes or until cooked through. (Alternatively, you can microwave the sweet potatoes on high for 10-12 minutes, or until tender.)
- Cut cooked potatoes in half and scoop potato flesh into a bowl, leaving about a 1/4 inch thick barrier of flesh on all sides. In the bowl, mash the sweet potatoes with a fork or potato masher. Add 1/4 cup Greek yogurt, 2 tablespoons salsa, and a teaspoon of chili powder and mix/mash together until evenly combined. Spoon sweet potato mixture back into the skins. Use the back of a spoon to create a shallow divot in the potato mixture.
- In a separate bowl, stir the beans, olives, lime juice, remaining chili powder, and the cilantro until combined. Spoon bean mixture into the divot in the potatoes and top with the cheese.
- Bake potatoes for 3-5 minutes, until cheese has melted. Top with remaining yogurt and salsa and serve hot!
- Serving Size: Half of a Fiesta Sweet Potato ・222 calories per serving