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Lauren
By Lauren

Twice Baked Sweet Potato

17 steps
Prep:20minCook:1h 30min
Worth the wait every time...this recipe is super flexible, play with what you have in your fridge!
Updated at: Wed, 16 Aug 2023 23:54:06 GMT

Nutrition balance score

Great
Glycemic Index
56
Moderate
Glycemic Load
31
High

Nutrition per serving

Calories373.3 kcal (19%)
Total Fat12.5 g (18%)
Carbs55.8 g (21%)
Sugars11.3 g (13%)
Protein14.7 g (29%)
Sodium2578.6 mg (129%)
Fiber10.6 g (38%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat oven to 410 F
Step 2
Use fork to carefully stab both sweet potatoes, to help release moisture and wrap in foil
Step 3
Place potatoes directly on middle rack (in foil) and place drip pan on rack beneath and cook for 1 hour and 15 minutes
Step 4
Once potatoes are close to being tender, heat oil in pan over medium heat
Step 5
Place onions and gently sauté until translucent
Step 6
Follow with zucchini, mushrooms, and tempeh
Step 7
Gently salt to release water, and cover for ~3 minutes
Step 8
Uncover and stir, add black beans, and corn followed by seasonings
Step 9
Add water and liquid smoke and cover once again, allow to cook for ~6 minutes
Step 10
If veggies are soft, uncover and evaporate water, stirring occasionally
Step 11
Pull out potatoes out of the oven and cut the top off
Step 12
Carefully begin to remove sweet potato filling into separate bowl and mash, trying to preserve the skin to refill
Step 13
*This is where I save 1/2 cup for black bean burgers, or another recipe*
Step 14
Incorporate the sautéed vegetables and mix, adding any additional seasoning now
Step 15
Carefully refill the hollowed out sweet potatoes, trying to pile
Step 16
Place back in 400 F oven for ~10 minutes
Step 17
Remove and serve! I like hot sauce and nutritional yeast flakes

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