Baked Bean And Cheddar Stuffed Sweet Potatoes
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 55 min · Beans · vegetarian, gluten-free, high-protein
973 cal
30g protein
112g carbs
45g fat
per serving · estimated
Ingredients
- 4 (about 3 lb) large sweet potatoes
- 1 15 oz can baked beans
- 1 1/4 cups sharp cheddar, shredded
- 2 tbsp unsalted butter
- 1/4 cup sour cream
- 2, sliced scallions
- 3/4 tbsp olive oil
- 1 tbsp total smoked paprika, salt and black pepper
Method (tap to check — screen stays awake)
- Prick the sweet potatoes all over, rub with the oil and salt, and bake at 425F for 45 minutes until the skins wrinkle and syrup leaks onto the pan.
- Warm the baked beans in a saucepan for 8 minutes until they bubble slowly and thicken at the edges; stir in the smoked paprika.
- Split each potato lengthwise and mash the flesh in place with the butter and a pinch of salt.
- Spoon the hot beans into each potato and blanket with the cheddar.
- Return to the oven for 5 minutes until the cheese is fully melted and glossy.
- Finish with sour cream, scallions and plenty of black pepper.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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