Stuffed sweet potatoes

Ingredients for 2 servings:

• 2 sweet potatoes
• 1 small onion(s)
• 1 garlic clove(s)
• some olive oil
• 1 Pepper
• 1 small can of corn, approx. 330 g
• 1 class can/n kidney beans, approx. 400 g
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

vegan

Wash the sweet potatoes thoroughly and place them on a baking sheet. Bake in a preheated oven at 180°C (top/bottom heat) with a little water on the middle rack for about 50-55 minutes, depending on the size. Halve the soft sweet potatoes, scoop out the flesh, and leave a thin layer of flesh for stability. Mash the scooped-out insides with a fork. Fry the onions and garlic in a pan with a little olive oil. Dice the peppers, add them, and sauté briefly. Season the corn, kidney beans, and the mashed sweet potato mixture with salt and pepper. Add the cooked contents of the pan and mix everything together. Fill the sweet potatoes with the filling. Tip: Garnish with vegan coconut yogurt.