Menu

Stuffed Sweet Potatoes

8 Servings Recipe By

Ingredients

  • 8 medium cook Sweet Potato
  • 1 1/2 cups cook Ground Sausage
  • 15 ounces drain and rinse Black Beans, Canned
  • 3/4 cups Corn, Frozen
  • 3 tablespoons Maple Syrup #1
  • 1/2 teaspoons Cumin #1
  • 1/2 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 1/4 cups dice Green Onion (Scallion)
  • 1/2 cups Greek Yogurt, Plain
  • 1/2 teaspoons Cumin #2
  • 2 tablespoons Maple Syrup #2
  • 1 tablespoon Lime Juice

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 stuffed potato
  • 340 Calories
  • 12g Total Fat
  • 4g Sat Fat
  • 0g Trans Fat
  • 33mg Cholesterol
  • 698mg Sodium
  • 46g Total Carb
  • 6g Fiber
  • 14g Total Sugars (Includes 7g Added Sugars)
  • 14g Protein
  • 10 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit My Nourished Home for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Slice off the top 1/4 of the sweet potatoes lengthwise, and scoop a shallow well into the remaining sweet potato. Reserve the removed sweet potato for a different use.
  2. In a large skillet, over medium heat, combine the sausage, black beans, corn, maple syrup #1, cumin #1, salt and pepper until warmed through.
  3. Stir in the green onions and divide the sausage mixture among the potatoes.
  4. Divide potatoes among indicated number of 8x8 pans.
  5. In a bowl, combine the Greek yogurt, cumin #2, maple syrup #2 and lime juice.
  6. Divide the sauce among the indicated number of pint bags.
  7. Place one sauce bag with each 8x8 pan. Cover tightly with foil.
  8. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Remove the sauce bag from the pan.
  3. Cover potatoes and reheat at 350F for 20 minutes, or until warmed through.
  4. Drizzle with yogurt sauce.

© 2025