Color-Coordinated Sweet Potato Recipe

Name: Color-Coordinated Sweet Potato Recipe
Ingredients: 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 tablespoon 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

Antony Worrall Thompson|Feb. 13, 2012 10:48 am EST

4 (1 ratings)

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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.

Servings

4

Ingredients

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 tablespoon 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

Directions

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.