Savory Sweet Potato Boats
This tasty and budget-friendly recipe can easily be made for a large crowd. Because the sweet potato and black beans are both high fiber ingredients, you'll feel satisfied long after the meal is finished. If you vary the toppings, keep it colorful! Incorporating at least 3 colors of vegetables usually signals a good amount of vitamins and minerals. These sweet potato boats provide vitamins A, C, E and K, as well as calcium, zinc and potassium, to name a few. Don't forget the squeeze of lime before serving!
- 3 large sweet potatoes (best to select oval/long shaped)
- 2 t. coconut oil
- 1 T. + 2 t. sea salt
- Toppings: Savory Black Beans (see recipe below), sweet bell peppers, cilantro, scallions, plain Greek yogurt
Savory Black Beans
- 1 can (15 oz.) black beans, preferably organic and low salt
- 1 t. coconut oil
- 1 t. cumin
- 1/2 t. turmeric
- 1/4 t. cayenne pepper
- pinch of salt
>Preheat oven to 375 degrees.
>Cut sweet potatoes in half lengthwise.
>Place sweet potato halves in large pot and cover with cool water.
>Bring to a boil, add 1 T. salt once boiling.
>Reduce to medium-high heat and cook for 15-20 minutes, or until barely fork tender.
>Spray baking pan with coconut oil. Transfer sweet potatoes to pan with cut side up. Spread small amount of coconut oil on flesh and sprinkle with sea salt. Bake in oven for 10-15 minutes, until softened.
>Carefully scoop out some of the sweet potato to create a "boat" using a spoon. Save the sweet potato that you scoop out...it can be added to a smoothie or omelet later.
>Top sweet potatoes with Savory Black Beans and remaining toppings. Finish with a squeeze of lime.
Savory Black Beans
>Rinse black beans in a strainer. (This reduces sodium content of canned goods.)
>Melt coconut oil in small saucepan over low to medium heat. Add rinsed black beans to pan.
>Stir in seasonings and heat beans through, about 5-7 minutes.
Serving size: 2 sweet potato halves | Makes 6 halves
T. = tablespoon| t. = teaspoon