Stuffed Sweet Potatoes | PC.ca

Stuffed Sweet Potatoes

A roasted sweet potato split and stuffed with beans and bright pink pickled onions

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

Stuffed Sweet Potatoes

How do you make stuffed potatoes even healthier? Use sweet potatoes instead! Rich in vitamins A and ...

How do you make stuffed potatoes even healthier? Use sweet potatoes instead! Rich in vitamins A and C, sweet potatoes add colour to this vegan main course.

  • Level: Intermediate
  • Preparation: 20 mins
  • Ready in: 1 hr
  • Serves: 4
  • Dish Type: American, Canadian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Sweet Potato
  • Calories

    300 cal

  • Total Carbohydrate

    67 g

  • Total Fat

    2 g

  • Dietary Fibre

    12 g

  • Protein

    11 g

  • Sodium

    30 g

Stuffed Sweet Potatoes

A roasted sweet potato split and stuffed with beans and bright pink pickled onions

PC Black Label Peperoncini Chopped Hot Chili Peppers In Oil

  • Calories

    300 cal

  • Total Carbohydrate

    67 g

  • Total Fat

    2 g

  • Dietary Fibre

    12 g

  • Protein

    11 g

  • Sodium

    30 g

How to make

Ingredients

  • 4

    Sweet Potatoes, scrubbed
  • 1/2 cup (125 mL) 

    Red Wine Vinegar
  • Half 

    Red Onion, Thinly Sliced
  • 1 tsp (5 mL)

    Canola Oil
  • 1 tbsp (15 mL) 

    PC® Black Label Peperoncini Piccanti Hot Red Chili Peppers in Oil 
  • 1 can (540 mL) 

    PC® Blue Menu® White Kidney Beans
  • Half  bunch

    Curly Kale, Stems removed, leaves torn in bite-size pieces 
  • 1 tsp (5 mL) 

    Grated Lemon Rind
  • 2 tbsp (25 mL) 

    Fresh Lemon Juice 

How to make

  • Step 1

    Preheat oven to 400°F (200°C). Line rimmed baking sheet with parchment paper.

  • Step 2

    Prick potatoes all over with fork; place on prepared baking sheet. Bake in centre of oven until tender throughout, about 45 minutes; set aside until cool enough to handle.

  • Step 3

    Meanwhile, combine vinegar and 1/2 cup (125 mL) water in small saucepan. Bring to a boil. Place onion in small bowl; pour vinegar mixture over top. Set aside to marinate for 20 to 30 minutes. Drain onions and set aside; discard marinating liquid.

  • Step 4

    Heat oil and peperoncini in large deep frying pan over medium heat. Stir in beans; cook for about 3 minutes or until heated through. Increase heat to medium-high; stir in kale and 2 tbsp (25 mL) water. Cover and cook, stirring occasionally, for 3 to 5 minutes or until kale is softened. Remove from heat; stir in lemon rind and juice.

  • Step 5

    Slice a 1-inch (2.5 cm) deep slit lengthwise across the top of each potato.Using hands, push both ends together towards centre of potato to open up middle. Spoon bean-kale stuffing into the centre of each potato, dividing evenly and allowing excess to overflow onto serving plates. Top each with one-quarter of marinated onions.

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