We took Will to Inside Out yesterday. There were at least three times when we laughed out loud and one of those times almost to the point of tears! I would say we liked it. It’s one of those movies I want to see it again to pick up on all the little nuances.

There’s your Julie’s Jazz movie review for the year.  That’s about how often we go to the movies!

Now it’s time to talk sweet potatoes.

I’m embarrassed to tell you that when I baked these sweet potatoes I wasn’t quite sure if the skins were edible so I went ahead and peeled them. I didn’t think they were poisonous or anything like that (I read that some people do). I just wasn’t sure if the skins would be too fibrous to enjoy.  I’ve always used sweet potatoes in applications where I’ve peeled them before use. I’d never baked them for straight up eating out of the skin.

I Googled it last night though and it turns out sweet potato skins are totally edible and good for you.

I’m still glad I peeled them because look how strikingly colorful they are!

If I’m not eating a salad this stuffed sweet potato is typical of what I might eat instead. YUM!

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Sweet & Savory Stuffed Sweet Potatoes

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 2 servings

Ingredients

• 2 about 8 to 9 oz. each medium sweet potatoes
• ½ about 80 g. diced red peppers
• 1 handful about 40 g. fresh spinach
• ½ cup 80 g. black beans (drained and rinsed from a can)
• 2 oz. shredded pepper jack cheese
• Kosher salt

Instructions

1. Preheat your oven to 400°F.
2. Peel the potatoes and set them directly on the oven grate or on a small square of foil.
3. Bake the sweet potatoes for 50 to 60 minutes.
4. About 10 minutes before the sweet potatoes are done add your diced peppers to a dry non-stick sauté pan.
5. Sauté peppers until they start to soften.
6. Add the spinach, black beans, and a pinch of salt. Sauté until the spinach wilts then remove from the heat.
7. When the sweet potatoes are done place each one in a separate bowl.
8. Slice each one lengthwise and squeeze each on the ends to open them up. Be careful not to burn yourself the sweet potatoes will be super-hot!
9. Divide the pepper mixture in half and spoon evenly into each opened up sweet potato.
10. Top with each stuffed sweet potato with 1oz. of the pepper jack.
11. Let the sweet potatoes sit for a couple of minutes to cool. The cheese will melt a little from the heat of the sweet potato and pepper mixture.
12. EAT!!!