Loaded Sweet Potatoes
Monday is our meatless night. To make something nutritious without skimping on vital proteins is always a challenge. This recipe includes beans and sour cream, and it is usually served with coleslaw tossed with my homemade fermented mayonnaise which has eggs in it.
Ingredients:
4 medium sweet potatoes
2 Tbs grass fed butter
½ cup canned black beans, drained (if possible use “Eden” brand, without BPA in a can)
2 medium tomatoes, diced
½ cup cilantro, minced
1 ½ tsp ground cumin
1 tsp dried oregano
¼ tsp garlic powder
Salt and pepper to taste (to balance out the sweetness of the potatoes, you might need to use slightly more salt than what you are used to)
½ cup green onion, chopped
Organic sour cream
1. Preheat the oven to 425 F. Prick potatoes all over with a sharp knife. Place them on an oven proof dish and bake until very soft, about 45min.
2. Meanwhile, sauté half of the green onions in butter on a large skillet over low heat. Add drained beans and tomato and sauté for another 5 minutes.
3. When the potatoes are done, split them down center and gently scoop all the flesh out into the skillet with green onions and beans. (Make sure not to rip the skins and leave the original form as much as possible). Add the remaining 1 tablespoon of butter. Season with cumin, oregano, garlic powder, salt and pepper. Add in cilantro – mix well.
4. Scoop the potato mass back into the skins, garnish with 1 tablespoon sour cream and remaining green onions. Serve with cabbage, carrot coleslaw. Enjoy!
