Smoky Autumn Chipotle Stuffed Sweet Potato

Guess what?

IT’S SWEET POTATO SEASON!

If I could eat three foods for the rest of my life, they would be oatmeal, bread, and sweet potatoes (mmm, carbs!) For carbs, though, sweet potatoes are pretty fabulous. Did you know that there are 2.1 grams of protein in a cup of sweet potato? Add some black beans, chickpeas, or cheese and some greens, and you’ve got a well-rounded vegetarian meal. They’re also high in fiber, potassium, vitamin b-12, and super high in vitamin A! But the best thing about sweet potatoes is that they don’t taste healthy—they taste like carbs, which are the best. They’re sweet, creamy, and go well with savory dinners or desserts. They also go well with spicy foods—in this recipe, I pair them with smoky paprika collard greens (don’t worry, they’re way better than soggy cafeteria collards!) and cinnamon-spiced black beans. The sweet potatoes and the collard greens came from my favorite farm, Against the Grain, but I didn’t get them at the farmer’s market—actually, funny story!

We have a program here that works with local farms to allow you to order their produce online and pick it up mid-week. I wasn’t sure if the sweet potatoes were measured in pounds or individual sweet potatoes…it turns out it was pounds, so now I have seven pounds of sweet potatoes in orange and purple. This was my first experience with fresh, local sweet potatoes, and boy, they were delicious! However, sweet potatoes from anywhere are dreamy, and grocery store ones will work just as well. If yours are too big, cut them in half and put them in oatmeal (I have a post on this coming up!) Enjoy this tasty, creamy, cozy fall supper, and enjoy sweet potato season!

Ingredients (serves 1)

  • 1 small-medium sweet potato
  • 1 can black beans (you will have extra)
  • 2 teaspoons cinnamon
  • 1 teaspoon cumin
  • 1/2 teaspoon Mexican oregano
  • 2 cups collard greens or kale (spinach or arugula could be substituted as well, but they will take less time to cook)
  • 1/2 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1/8 teaspoon cayenne pepper
  • Optional: 1-2 thin slices jalapeño, 1 tablespoon nutritional yeast
  • Chipotle hot sauce and salsa (I used Trader Joe’s autumn harvest salsa!)
  • Optional: sunflower shoots
  • Olive oil for pan
  • Salt and pepper to taste

Directions

  1. Pierce sweet potato with a fork. For Instant Pot: place in Instant Pot and add 1 cup water, then cook 30 min. For oven: preheat oven to 400, wrap sweet potato in foil or coat in olive oil and bake 45-60 min
  2. In a small saucepan, combine black beans, cinnamon, cumin, oregano, and salt and pepper to taste. Warm over medium-low heat until heated thoroughly, stirring occasionally
  3. In a medium pan, heat 2-3 tablespoons olive oil over high heat. Once it is very hot, add collards, paprika, chipotle powder, cayenne, (optional) jalapeño and nutritional yeast, and salt and pepper to taste. Cook 6-8 min, stirring often, until collards are wilted and start to crisp
  4. Slice sweet potato in half and stuff with collards and black beans. Top with chipotle hot sauce, salsa, and (optional) sunflower shoots

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