Stuffed Baked Sweet Potatoes Recipe
November is Diabetes Awareness Month
Research shows those with diabetes are 28% more likely to have a hearing loss of mild or greater sensitivity. This recipe supports a healthy diet for those with diabetes and those looking to help their hearing. Nuts, citrus fruits, green leafy vegetables, and beans (all included here) are super foods when it comes to hearing and overall health. We love this recipe because it’s easy to make and gives you time to spend with family and guests while baking.
Ingredients (Serves 4):
- 4 medium sweet potatoes
- 2 tablespoons olive oil
- 1 shallot, diced
- 1 (4-inch) sprig fresh rosemary
- 1 garlic clove, minced
- 1/4 teaspoon red pepper flakes
- 1 ½ cups of cooked and drained white beans
- 6 cups of spinach trimmed and cut into ribbons
- Juice of 1/4 orange
- Sunflower seeds
Preheat oven to 400°F. Bake potatoes until soft, about 45 minutes to 1 hour. Start the beans and greens (below) 15 minutes before potatoes are done.
- In a wide, deep saucepan with a cover, heat the olive oil over low to moderate heat. Add shallots and cook until softened, about 5 minutes.
- Raise heat to moderate. Add garlic, rosemary, and red pepper flakes, and cook, stirring, for about a minute.
- Add beans and cook 5 minutes, stirring occasionally.
- Add spinach, cover pan, and cook, stirring occasionally, about 5 minutes or until the spinach is soft.
- Remove rosemary, stir in orange juice, and season to taste with salt and pepper.
- To serve, slice each sweet potato lengthwise and push on the ends to open up the middle. Spoon the beans and greens into the center.
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