Bean Stuffed Sweet Potatoes Recipe
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Print Recipe Servings 3
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Ingredients
- 3 medium (1350 g) sweet potatoes
- 1 can red kidney beans 15-ounce can, drained and rinsed
- ½ tomato diced
- ⅔ cup (100 g) pickles chopped
- 3 (50 g) green onions chopped
- 2 tbsp fresh dill
- ½ tsp coriander
- ½ lemon juiced, or around 2 tbsp lemon juice
Avocado cream
- 1 small (150 g) avocado
- ½ cup (120 ml) water
- 1 clove garlic
- ½ lemon juiced, or around 2 tbsp lemon juice
- ¼ tsp Himalayan salt
- 1 tsp dried onion
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Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Use a fork to poke several holes in each sweet potato. Place them on the baking sheet. Bake for about 40-50 mins until soft or a fork can easily pierce through them.
- Meanwhile, prepare the stuffing by mixing the remaining ingredients in a medium bowl. Stir to combine.
- After that, put all ingredients for the avocado cream in a blender. Blend until smooth and creamy.
- Once the potatoes are ready, slice them lengthwise and fluff the inside with a fork so that it's easy to scoop out. Top with the bean mixture and drizzle with some avocado cream. Enjoy!
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Notes
- Choose sweet potatoes that are approximately the same size so that they can cook evenly. The exact cooking time will depend on the size of the potatoes.
- Give them a rinse before baking to remove any dirt left.
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