These Cajun Stuffed Sweet Potatoes will help you give your body a little extra protein while satisfying your hunger and your taste buds. Silken tofu is used to give these potatoes that familiar creamy texture while eliminating a lot of unneeded fat. Serve these as a quick and easy weeknight meal or impress weekend company!
Ingredients 4 Sweet Potatoes1 (15-ounce) can black soy beans, drained and rinsed
1 (12-ounce) package firm silken tofu
3/4 cup bell pepper, seeded and diced
2 teaspoons onion powder
1 teaspoon paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon pepper
fresh parsley, for serving
Instructions Preheat the oven to 400 degrees. Scrub the outside of the sweet potatoes under cold water. Prick the outside of the potato and wrap in a damp paper towel. Place the sweet potatoes in a microwave safe bowl for 6 minutes. Transfer potatoes to a baking sheet and cook until tender about 20 minutes. Finishing the cooking in the oven allows the potatoes to retain their shape and be restuffed. Allow potatoes to cool.
Place the beans in a medium sized bowl. In a food processor, puree tofu until smooth. Transfer tofu mixture to the bowl containing beans and add in bell pepper and spices.When the sweet potatoes have cooled, slice them in half lengthwise and scoop out the flesh into a clean bowl and mash. When thoroughly mashed, combine them with the tofu and bean mixture.Stuff each sweet potato skin with the cajun mixture and place on an ungreased baking sheet. Bake in the oven until hot or about 15 minutes.Top with fresh parsley and serve.
Notes Yields 8 Potato Halves (2 per Serving)
Calories: 170 Fat: 2.5g, Saturated Fat: 0g, Cholesterol: 0mg, Sodium: 370 mg, Carbohydrates: 30g, Dietary Fiber: 5g, Sugar: 6g, Protein: 7gExcellent Source of Vitamin A