Stuffed Sweet Potato
Whole sweet potatoes are baked until tender and filled with a hearty mixture of quinoa, black beans, corn, and cheddar cheese.
Ingredients
- 4 medium sweet potatoes about 12 ounces each, 340 g
- 1/3 cup uncooked quinoa 55 g
- 1 cup cooked black beans drained and rinsed, 170 g
- 1/2 cup corn kernels fresh or frozen, 70 g
- 1/2 cup salsa 120 ml
- 1/4 cup finely chopped red onion 40 g
- 2 ounces sharp cheddar cheese shredded and divided, 55 g
- 1/4 teaspoon kosher salt
- Optional toppings: sour cream guacamole, fresh cilantro
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.
- Scrub the sweet potatoes and pat them dry. Pierce each potato a few times with a fork. Place them on the prepared baking sheet.
- Bake the sweet potatoes for 55 to 60 minutes, until they are very tender when pierced with a knife.
- While the potatoes bake, cook the quinoa in a small saucepan according to the package directions.
- In a medium bowl, combine the cooked quinoa, black beans, corn, salsa, red onion, half of the shredded cheddar cheese, and kosher salt. Stir to mix well.
- Remove the sweet potatoes from the oven and carefully slice them open lengthwise. Use a fork to fluff the inside flesh of each potato.
- Spoon the quinoa and bean filling evenly into the sweet potatoes. Top each one with the remaining shredded cheddar cheese.
- Return the stuffed sweet potatoes to the oven for about 5 minutes, until the filling is warm and the cheese is melted. Serve warm with your desired toppings.
Notes
If your sweet potatoes are larger than 12 ounces (340 g), they will need an extra 10 to 15 minutes in the oven to become fully tender.
To save time, you can microwave the sweet potatoes instead of baking them. Pierce them with a fork and microwave on high for 8 to 10 minutes, turning once, until soft.