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Spiced Sweet Potato Jackets

Serves 4 / Ready in 1 hour


    Spiced Sweet Potato Jackets

    Brilliant orange sweet potatoes blended with black beans and spices create a perfect warming dish for January. But this dish provides more than just eye appeal. It’s got a wealth of antioxidants to protect your body from chronic disease.


    By any beans necessary

    We used black beans for a visual punch, but any bean, lentil, or legume will make a great substitute. And if dried beans are your preference, soak overnight, drain, and cook in a large saucepan with enough water to cover by 3 inches. Then add to cooked sweet potato.   


    Spiced Sweet Potato Jackets


    • 2 large sweet potatoes
    • 2 Tbsp extra-virgin olive oil, divided
    • 1 tsp cumin seeds
    • 1 tsp black mustard seeds
    • 1 small onion, peeled and diced
    • 1 tsp smoked paprika
    • 1 tsp ground coriander
    • 1 tsp turmeric
    • 1/2 tsp sea salt
    • 1/2 tsp flaked dried garlic
    • 14 oz black beans, drained and rinsed
    • 1/2 cup plain dairy-free yogurt, such as coconut yogurt
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh mint
    • Generous pinches of crushed red pepper flakes


    Per serving:

    • calories215
    • protein7g
    • fat8g
    • carbs31g
      • sugar4g
      • fiber8g
    • sodium331mg



    1. Select sweet potatoes large enough to offer a half sweet potato per serving.
    2. Preheat oven to 375 F. Line baking sheet with parchment. Cut sweet potatoes in half lengthwise and rub all sides with half the olive oil (1 Tbsp). Place cut side down on baking sheet and bake for 35 to 45 minutes, or until potatoes are tender all the way through when pierced. Set aside to partially cool.
    3. In small frying pan, heat remaining 1 Tbsp oil over medium heat. Add cumin and mustard seeds and sauté until they begin to pop. Add onion, paprika, coriander, turmeric, salt, and garlic and continue to sauté until onion is soft. Add a splash of water if needed to prevent mixture from sticking and burning. Remove from heat and stir in beans. Set aside until potatoes are fully baked.
    4. When sweet potatoes are tender and cool enough to handle, scoop out the flesh from each half, leaving a bit of flesh to support a firm shell. Add scooped sweet potato to sautéed onion and beans. Turn up heat and cook for a couple of minutes, or until piping hot. Add more seasonings to taste, if needed. Load into sweet potato shells. Top with dairy-free yogurt, cilantro, mint, and a generous sprinkling of crushed red pepper flakes.


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