Stuffing sweet potatoes should we a profession.
Like seriously- the possibilities are endless, and it isn’t as easy as it looks! Especially when you get into adding in the cheese, fried eggs, avocado- the list goes on and on. If you’ve ever tried stuffing a potato with any of those, then you understand the struggle.
Recently, I’ve been seeing a lot of breakfast stuffed sweet potatoes, but I’m not gonna lie- I prefer making my stuffed taters savory. Maybe one day I’ll venture out into the sweet side of things, but in the mornings, I tend to crave a smoothie or oatmeal rather than a potato. Things could change- you never know!
Also, do not let the long, tongue twisting title throw you off guard. This sauce is actually easier than pie (and tastes better than pie, in my opinion). Whenever I read a recipe and the first thing I see on the directions is “in a food processor”, I cringe. While I love my food processor, I always dread cleaning it and putting it away- how lazy am I? That’s why this sauce is perfect for me- one bowl, easy clean up, freaking amazing.
And the best part about this? It’s easy to make in bulk batches!! Aka next time you have a family dinner, you can ask to make these and watch people ogle in it’s perfection. Let’s begin!
- 4 medium sweet potatoes
- 1 15 oz can black beans, drained
- 1 tsp salt
- 1 avocado, mashed
- ¼ cup greek yogurt
- 2 tbsp water
- ¼ cup cheddar cheese*
- 1.) Pre-heat your oven to 450 degrees F.
- 2.) Poke holes all around your sweet potato and place them on an aluminum foil baking sheet. Line them out evenly and stick in the oven for twenty minutes.
- 3.) After twenty minutes, flip the potatoes to the other side and cook them for another 25 minutes.
- 4.) Meanwhile, drain the caned black beans and set aside.
- 5.) After the 25 minutes, turn the oven off and remove the potatoes from the oven. Assemble with the black beans, avocado cream sauce, cheese of your choice, and anything else you'd like!
- 1.) In a bowl, add in the mashed avocado, salt, water, and greek yogurt. Mix together until you've reached a smooth consistency.
- You can sub the greek yogurt for almond milk and the cheddar cheese for non-dairy cheese if you are vegan.
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