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Color-Coordinated Sweet Potato Recipe


Color-Coordinated Sweet Potato

Why don’t we eat more sweet potatoes? They’re yummy, with a natural sweetness and great color. Treat them exactly as you would normal potatoes, though they cook a little quicker and they have a better GI rating. With these baked potatoes, all you need is a salad.


Note: Feel free to substitute shrimp, canned crab, or canned salmon for the tuna for a change, and the mixture also works well with shredded, cooked turkey or chicken.


  • Four 6 ½-ounce sweet potatoes
  • 1/2 red onion, sliced
  • 2 scallions, sliced thinly
  • 1 tablespoon roughly chopped cilantro
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon Tabasco
  • 2 tablespoons fat-free Greek yogurt
  • 1 tablespoon sweet chile sauce
  • Juice of 1 lime
  • 1/2 red bell pepper, seeded and diced finely
  • 1/2 cup canned corn kernels, drained
  • 1/3 cup frozen green peas, thawed
  • One 3-ounce can chunk light tuna in water, drained
  • Salt and pepper, to taste


Preheat the oven to 400 degrees.

Place the sweet potatoes on a rack set over a baking sheet, and cook until tender when pierced with a knife, about 40 minutes.

Meanwhile, combine the remaining ingredients in a bowl and leave so the flavors can develop while the potatoes are cooking. Season with salt and pepper, to taste.

Remove the potatoes from the oven, cut a deep cross in each, and pry open. Spoon ¼ of the mixture into each one.