STUFFED SWEET POTATOES
4 medium sweet potatoes
1 can (15 oz.) black beans, rinsed and drained
1/4 c. crumbled feta
1/4 c. roasted red peppers
3 tbsp. extra-virgin olive oil
3 tbsp. finely chopped parsley
1/4 tsp. salt
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- With a small knife, poke sweet potatoes all over; arrange in a large microwave-safe baking dish. Microwave on High 10 to 12 minutes or until easily pierced with knife.
- Combine black beans, feta, roasted peppers, olive oil, parsley, and salt. Cut lengthwise slits in tops of sweet potatoes. With fork, scrape sweet potato flesh to fluff; add black bean mixture to each potato half, packing to fit. Bake at 400 degrees F on foil-lined baking sheet 10 minutes or until beans are hot.
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Harvest of the Month: Sweet Potatoes
A ½ cup of sweet potatoes is an excellent source* of vitamin A and vitamin C. Vitamin A helps keep your vision good, fight infections, and keep your skin healthy. A ½ cup of sweet potatoes is also a good source** of fiber, vitamin B6 , and potassium.
*Excellent sources provide at least 20% Daily Value. **Good sources provide 10-19% Daily Value.