Sweet Potato · Vegetarian

Stuffed Sweet Potato

Honestly, the thought of attempting to do a Topic of the Week post is the last thing I want to do today, so I’m not going to.  Maybe later this weekend if I can think of something….otherwise right now I really am over the preschool and anything related to childhood nutrition.

I also realized as I was typing up the post last night how embarrassingly horrible my pictures are for recipes.  So tonight I decided I would actually try to slow down and take some step by step pictures as I made my dinner.

Of course it was a plus that my dinner is worth sharing.

I got the idea for stuffed sweet potatoes last winter and just like a baked potato, they’re good with just about anything in them.  I think these would be even better with a little bit of chicken thrown into the mixture…yum!

Stuffed Sweet Potatoes


  • 1 medium size sweet potato
  • 1/4 onion, diced
  • 1/2 red bell pepper, diced
  • 1/2 can low sodium black beans, drained and rinsed
  • 1 tsp chili powder
  • salt and pepper to taste


  1. First, preheat the oven to 400 degrees and pop in a washed sweet potato.  Make sure you poke some wholes in it before! Depending on the size of the potato it’ll take about 30-40 minutes.
  2. After the potato is done, wrap it in foil to stay warm and set aside.
  3. Chop up onion and pepper (this can be done while the potato is cooking)002
  4. Heat some olive oil in a skillet and throw the pepper and onion in.  PS-I love this olive oil…003
  5. Next, add the chili powder, salt, and pepper.  Cook the pepper and onion until the onion is translucent. 006
  6. Add in the black beans and cook until they are warmed through (they usually start to split at that point)
  7. Unwrap your potato, cut it open, and top with the skillet of yumminess012

Like I said, pretty much anything could go into the potato, I happen to be a pretty big fan of this combo though.

I’ll be back at some point with a week recap.

I am SO ready to move on to my next rotation, it is unreal.