Stuffed Sweet Potatoes with Okra - Cleaning out the fridge!
Stuffed Sweet Potatoes loaded with Okra, Eggplant, Corn, Peppers and Feta Cheese!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
- 2 medium sweet potatoes
- 2 ears of corn
- 2 cups eggplant chopped
- 1 poblano pepper finely diced
- 1 cup okra roasted
- 2 cloves garlic minced
- 1/4 cup almond milk vanilla unsweetened
- 2 tbsp Fat Free Feta Cheese crumbles
Preheat Oven to 350 degrees.
If time permits, bake sweet potatoes in oven for 30-40 minutes. For limited time, bake sweet potatoes in microwave.
Chop okra into small pieces, spray pan lightly with coconut cooking spray, add salt and pepper and roast in oven for approx 15-20 minutes or until cooked/crispy.
Add finely diced peppers, garlic and corn to pan on cooktop and saute until corn begins to brown. Set aside in large bowl.
Add chopped eggplant to same pan and cook until soft.
Cut top section of baked skin off sweet potatoes and scrape out cooked flesh.
In separate small bowl, mash cooked sweet potato flesh with fork and add almond milk, stir until well combined.
Combine cooked vegetables in large bowl, then add sweet potato mash and stir until mixed.
Dish out sweet potato and veggie mixture into two prepared skins, top with feta cheese crumbles and bake in oven for additional 5 minutes.
Serving: 1g | Calories: 266kcal | Carbohydrates: 72.8g | Protein: 8g | Fat: 1.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.6g | Cholesterol: 1.5mg | Sodium: 204.5mg | Fiber: 9.5g | Sugar: 16.6g