Stuffed Sweet Potatoes

Sweet potatoes are a good source of fiber and full of vitamins and nutrients, then add high protein beans, some Indian spices, and a healthy dinner is on the table!

भरवां शकरकंद (Hindi)

/bharavaan shakarakand/

Serves 4

Preheat the oven to 375F (190C)

2 organic sweet potatoes, cut in half, lengthwise 

2 Tbs. (30 ml) olive oil

1-2 tsp. (2-4 g) each: cumin, mustard seeds, paprika, turmeric, ginger, garam masala, and coriander 

1 diced organic each: garlic clove and onion

14 ounce (400 g) organic black beans, mix beans, or lentils (drained and rinsed)

(dairy-free) yogurt

1/2 cup (65 g) chopped cilantro or parsley

1/4 cup (30 g) chopped mint

red pepper flakes to taste for garerous

एक /ek/ 1. Line a backing sheet with parchment paper.

दो /do/ 2. Rub the sides of the cut sweet potatoes with oil.

तीन /teen/ 3. Place cut side down on the baking sheet and bake for 35-45 minutes. Afterwards, set aside to cool

चार /char/ 4. Heat the oil over medium heat and sauté the cumin and mustard seeds in a frying pan.

पांच /panch/ 5. Add onions, paprika, coriander, turmeric, a nd garlic. Sauté until the onions are soft.

 (a) Add a little water if needed to prevent sticking and burning.

छ: /chay/ 6. Remove from the heat and stir in the beans. Set aside until the potatoes are done.

सात /sāth/ 7. When potatoes are cool enough to handle, scoop out the middle , leaving a bit to support a firm shell.

आठ /āt/ 8. Add scooped potato to the onion and beans mixture.

नौ /nao/ 9. Turn up the heat and cook for a couple of minutes, until hot.

दस /das/ 10. Add the mixture to the potato shells.

ग्यारह /gyārah/ 11. Top with yogurt, chopped cilantro/parsley, mint and red pepper flakes.