Gluten Free Stuffed Sweet Potato
Updated: Oct 22, 2021
This was so good and so easy to make. Hubby loved it.
Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions.
February is American Heart Health.Wear redfor Women's heart health. Click for more information. Check out more information on heart health. For my own story, check out my blog post.
Scrub sweet potatoes with brush under running water. Place into a pan and cook in a preheated 400 degree oven. Check after 45 minutes. My potatoes were large and thick, so they cooked about an hour and 15 minutes. They are done when you can pierce through them with a fork and it's soft throughout. (see above video)
Wash your pepper and clean out seeds. Chop pepper and onion into small pieces. You want to try to make them the same size so that they cook evenly. (see video)
Heat some olive oil on medium heat in a pan and add peppers and onions. Salt to taste. Stir often and allow vegetables to become translucent. (see video)
Once vegetables are soft, sprinkle garlic powder to taste and add 1/8 teaspoon nutmeg. Stir and allow seasonings to cook. (see video)
When sweet potato is done cooking, remove from oven and allow to cool just enough for you to handle it.
Add frozen peas and black beans to your peppers and onions. Stir well and allow to cook. (see video)
Remove vegetables from pan. Cut your sweet potato in half and mash the flesh until soft. Make a slight indent and fill with the vegetables. (see video)
Top with applesauce and serve. (see video)
My husband loved it. He ate his as a side dish with the meat he cooked. I ate mine as my meal.
2 Large sweet potatoes
1/2 cup of a red onion
1/2 cup of a red pepper
Garlic powder (McCormick is gluten free)
1/8 teaspoon Nutmeg (McCormick is gluten free)
1/4 cup frozen peas
1/4 cup black beans
1 tablespoon apple sauce