Recipes Savoury Recipes Vegetarian

Honey-Lime, Black Bean and Corn Stuffed Sweet Potatoes

I’ve discussed my love of sweet potatoes on here many a time. Any food that can be for any meal or dessert is a winner in my book.And for all my vegetarian readers, this recipe is one for you!
Honey-Lime, Black Bean and Corn Stuffed Sweet Potatoes 
rhyme & ribbons savoury recipes

4 small sweet potatoes
1 can (15 oz) black beans, rinsed and dried
3/4 cup corn
Honey-Lime Dressing:
2 limes, juiced
zest of 1 lime
2 tablespoons of honey
1 tablespoon of oil
1/4 teaspoon salt
1/4 teaspoon pepper

rhyme & ribbons savoury recipes

Preheat oven to 400 F. Wash and dry the sweet potatoes. Add 1/2 cup of water to a medium sized baking dish. Place the potatoes in the dish and bake for 40-50 minutes. 
While the potatoes are baking, start to prepare your dressing. Mix together lime juice, zest, honey, oil, salt and pepper. 

rhyme & ribbons savoury recipes

When sweet potatoes are done, allow them to cool for 10 minutes. Then cut them in half lengthwise Scoop out the insides and cut it into little chunks. 

rhyme & ribbons savoury recipes corn

In a medium bowl, add potato chunks, beans and corn. Mix thoroughly. Then toss with the honey-lime dressing. Fill the sweet potato skins with the mixture. You’ll have leftover potato mixture so eat that on the side and enjoy! 

rhyme & ribbons savoury recipes

Is it weird that I also love how colorful they are? 

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