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.