The recipe for light and fluffy baked sweet potatoes rich with protein, nutrients, and flavour

Black bean stuffed sweet potatoes with fresh microgreens

Chef Dany Duguay

These baked sweet potatoes are light and fluffy, packed full of protein and topped with tons of nutrients and flavour with the addition of microgreens.

The recipe for black bean stuffed sweet potatoes

Serves 2

Ingredients

2 medium-large sweet potatoes, cleaned
Olive oil
Salt
Pepper
2 tbsp butter, divided
1 small white onion, peeled and diced
2 cloves garlic, peeled and minced
1 can (approx. 400ml) black beans, drained and rinsed
1 Tbsp cumin
1 tsp brown sugar
Hot sauce
Juice of half a lime
Sour cream
Cilantro
Feta cheese
Your favourite Microgreen

Instructions

Preheat oven to 350’F. Place sweet potatoes on a lightly greased, foil lined baking sheet, rub with small amount of oil and season with salt and pepper. Bake for approx 1-2 hours or until fork can easily pierce through the centre, both flesh and meat of potato. Remove from oven and allow to cool slightly.

Meanwhile in a large pan over medium heat, melt 1 Tbsp butter, add onions, season and cook until just softened, add garlic and cook, stirring 1 minute.

Add black beans and continue to cook, stirring occasionally for 2 minutes.

Add cumin and sugar and cook, stirring for 1 minute until fragrant. Add remaining butter and good splash of hot sauce, stir to combine/melt butter and remove from heat. Add lime juice, stir and set aside.

Cut sweet potato, down centre, lengthwise. Using a fork, fluff the meat of the potato. Season with salt and pepper. Divide bean mixture amongst both potatoes. Top with sour cream, more hot sauce, cilantro, feta and big handfuls of the Microgreen of your choice, like Arugula. Enjoy immediately.

Chef Dany Duguay is the owner and founder of Caper & Olive Catering Co., offering curated catering, plated dinners, grazing tables, and a creative, professional, and unforgettable culinary experience. Dany's passion for cooking started in her grandmother's kitchen where she learned the beauty of spreading love to her friends and family through her food. Her first cooking appliance was an Easy Bake Oven which allowed her to explore her creativity and experiment in the kitchen. Dany graduated top of class at George Brown College and has experience within the hospitality industry since 2001 with a primary focus on the catering industry. She’s worked as Executive Chef at Janes Next Door in Halifax. Extensive pastry expertise having owned and operated a cake business for 5 years in Ontario. She launched Harvest, a sustainably sourced restaurant model in 2020. Dany also works on recipe development, product shoots, press trips and retreats.