- 4
Ingredients
- 4 medium sweet potatoes, scrubbed
- 2 tablespoons extra-virgin olive oil, divided use
- Sea salt, to taste
- 1/2 cup finely chopped green cabbage
- 1/2 cup finely chopped red bell pepper
- 1/2 cup finely chopped scallions (green onions)
- 1 small jalapeno pepper, seeded and finely chopped (optional)
- 2 garlic cloves, finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/4 cup mild salsa or tomato sauce
- Chopped parsley, for garnish
Preparation
Step 1
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the potatoes in half lengthwise. Rub them all over with 1 tablespoon of the olive oil and salt to taste. Place cut-side down on the lined baking sheet. Bake until tender when pierced, about 25-30 minutes.
Meanwhile, cook the vegetables for the filling: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add the cabbage, bell pepper, scallions, and jalapeno (if using). Cook, stirring often, for 3-5 minutes until the vegetables have softened. Stir in the garlic, cumin, and chili powder. Cook for 1 minute. Stir in the salsa or tomato sauce.
Once the sweet potatoes are tender, scoop out the flesh of each potato, leaving a 1/4-inch thick border around the edge to make a shell. Mash the sweet potato flesh into the vegetable mixture. Season to taste with salt. Spoon the filling back into the sweet potato shells. Serve right away or return to the oven for 5-10 minutes to heat everything through. Garnish with chopped parsley just before serving.