Loaded Sweet Potatoes
- 10m Prep Time
- 25m Cook Time
- 35m Ready In
Stuffed sweet potatoes with black beans, feta, and roasted red peppers, baked until hot. A quick and satisfying meal.
Ingredients
- 4 medium sweet potatoes
- 1 black beans rinsed
- 59.1 ml crumbled feta
- 59.1 ml roasted red peppers
- 44.4 ml extra virgin olive oil
- 44.4 ml finely chopped parsley
- 1.23 ml salt
Nutrition (per serving, estimated)
Estimated based off 6 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 105 mg
- Iron: 3.53 mg
- Magnesium: 118 mg
- Phosphorus: 236 mg
- Potassium: 1195 mg
- Zinc: 2.22 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 medium sweet potatoes
- 59.1 ml crumbled feta
- 59.1 ml roasted red peppers
- 44.4 ml extra virgin olive oil
- 44.4 ml finely chopped parsley
- 1.23 ml salt
Prepare
- Rinse 1 black beans
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
Using a small knife, poke the sweet potatoes all over. Place them in a large baking dish and microwave on High for 10 to 12 minutes, until easily pierced with a knife.
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Step 3.
While the sweet potatoes microwave, line a large baking sheet with foil. In a medium bowl, combine the rinsed black beans, crumbled feta, chopped roasted red peppers, olive oil, chopped parsley, and salt; stir to mix.
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Step 4.
Once the sweet potatoes are cool enough to handle, cut a lengthwise slit in each. Use a fork to scrape and fluff the flesh inside each potato. Divide the black bean mixture evenly among the potatoes, packing it into the slits. Place the stuffed potatoes on the prepared baking sheet.
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Step 5.
Bake for 10 minutes, until the beans are hot. Serve immediately.