Here’s a news flash for you — sweet potatoes are interchangeable with regular old white potatoes. You can bake them too.
wash scrub mine well with a veggie brush and then wrap in foil before throwing them in the oven. Sweet potatoes tend to drip, so I highly recommend the foil or at least a baking tray underneath. So, throw your potatoes in the oven at 400, and depending on how big and thick they are will depend on how long they take to cook – probably around 1 hour. Then go do something else for a while. Like go for a walk or have a nap. This bean filling only takes 10 mins to make.
They are done when they are squeeze-able. Put your hand in an oven mitt and squeeze. They should feel like you could mash it up in your hands. At this point, if I have used foil, I will open the foil up, still keeping it under the potatoes as like I said these things drip, and let them hang out in the oven for another 10 mins or so. I find this dries out some of the extra moisture and makes the skin slightly crispy.
So now what do you do? You stuff it:
- Fry some veggie bacon and chop some chives. Earth balance, veggie bacon, Tofutti sour cream and chives. This is a classic
- Steam broccoli and /or cauliflower and top with some Daiya and Tofutti sour cream. Salt and pepper of course
- Chilli – home-made or canned, perfect for left overs.
- A bunch of sautéed mushrooms, add some Tofutti sour cream
- Or our favourite – Corn and Black Bean saute. Kids like this because it does not have the heat of chilli and is a bit sweet.
Corn and Black Bean Filling
- 1 cup frozen corn kernels
- 1/2 cup black beans
- 1/4 cup diced canned tomatoes (you could use a fresh tomato here, the nice thing about canned in this case is no tomato skin)
- 1 tsp chilli powder
- 1 tsp cinnamon
- 1 Tbsp agave
- salt and pepper to taste
Add corn, black beans and tomatoes to a non-stick skillet on medium heat. Add cinnamon and chilli. Simmer for about 5 mins, or until heated through. Stir in agave and salt and pepper.