Little known fact: our own North Carolina is the number one producer in the country of sweet potatoes, supplying 40 percent of U.S. sweet potato demand. So if you’re looking for some local vegetables to buy, look no further this summer than the vitamin-packed sweet potato. University Dining’s own Michelle Borges has provided this tasty recipe, so stock up on ingredients and give this flavorful, healthy recipe a try:
Stuffed Tomato and Black Bean Sweet Potato Recipe
Serves 4
What you need:
2 sweet potatoes
2 tablespoons of canola oil
Clove of garlic
Ground oregano
1 can of black beans
2 fresh tomatoes or 4 ounces of canned tomatoes
Fresh cilantro
1/4 cup guacamole
Directions:
- Cut sweet potatoes in half lengthwise.
- Bake at 350 degrees until the potato has softened (check after 20 minutes, this time will vary depending on the size and shape of your potato)
- In a pan, saute garlic, oregano and oil for 1 minute.
- Add beans, tomato and cilantro to the pan for a few minutes until warm.
- Take the sweet potatoes out of the oven and evenly top with the beans, tomato, garlic, oil and herb mixture.
- Continue to bake the sweet potatoes in the oven until it has reached your preferred softness you (or until it is easily pierced by a fork).
- Allow potatoes to cool.
- Top with guacamole.
Yum, and it’s good for you. Sweet potatoes are low in calories and fat-free. Plus, they’re packed with vitamins A and C, beta carotene, fiber, manganese and potassium. So enjoy this recipe guilt-free!