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Sweet potatoes are more than just a comforting staple; they are a nutritional powerhouse. Rich in vitamins A and C, fiber, and antioxidants, these tubers contribute to better eye health, improved digestion, and a strengthened immune system. Unlike their starchy counterparts, sweet potatoes have a lower glycemic index, making them a suitable option for those seeking to manage their blood sugar levels.

Stuffed Sweet Potatoes with Guacamole

Discover the delightful combination of sweet and savory with Sweet Potato Bliss topped with creamy guacamole. This vibrant dish not only pleases the palate but also nourishes the body with its rich nutrients. Roasted sweet potatoes serve as a wholesome base, enhanced by protein-packed black beans and fresh corn. The homemade guacamole adds a refreshing twist. Perfect as a main course or appetizer, this recipe invites you to savor every bite while celebrating healthy eating!
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Ingredients
  

4 medium sweet potatoes

1 tablespoon olive oil

Salt and pepper, to taste

1 cup black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

Juice of 1 lime

½ cup cherry tomatoes, halved

¼ cup red onion, finely chopped

½ cup fresh cilantro, chopped

1 cup guacamole (store-bought or homemade)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Prepare Sweet Potatoes: Rinse the sweet potatoes thoroughly under running water to eliminate any dirt. After scrubbing, pat them dry with a clean towel. Using a fork, poke several holes all around each sweet potato to allow steam to escape during baking.

      Bake Sweet Potatoes: Arrange the sweet potatoes on a baking sheet lined with parchment paper for easy cleanup. Lightly drizzle olive oil over the potatoes, ensuring they are evenly coated. Season with salt and pepper to taste. Place the baking sheet in the preheated oven and bake for approximately 45-55 minutes, or until the sweet potatoes are soft and easily pierced with a fork.

        Prepare the Filling: While the sweet potatoes are baking, take a medium-sized bowl and combine the black beans, corn kernels, cumin, smoked paprika, lime juice, cherry tomatoes, red onion, and chopped cilantro. Stir everything together until well-mixed. Taste the mixture and add salt and pepper as needed.

          Stuff the Potatoes: Once the sweet potatoes are done baking, remove them from the oven and allow them to cool slightly for about 5 minutes. Carefully cut a lengthwise slit down the center of each sweet potato, gently pressing the ends inward to create an opening. With a fork, fluff the insides a bit to create space for the filling. Spoon the black bean and corn mixture generously into each sweet potato, allowing it to mound slightly.

            Add Guacamole: Finish your delightful sweet potatoes by topping each one with a generous spoonful of guacamole, adding a creamy texture and flavor contrast.

              Serve and Enjoy: Serve the stuffed sweet potatoes warm, garnished with additional cilantro and lime wedges on the side for an extra zesty touch.

                Prep Time, Total Time, Servings: 15 mins | 1 hour | 4 servings