Stuffed Sweet Potatoes

This dish was a combination of organic sweet potatoes from the farmer's market and canned beans in the pantry.  The result was quite delicious and colorful.


4 medium sweet potatoes
¼ small red onion, finely diced
8 oz. white mushrooms, thinly sliced
1 small red chili, finely diced
1 crown of broccoli cut in small florets
1 cup frozen corn
1 can black beans, drained and rinsed
2/3 cups dried cranberries, plumped
1 t. salt
1 t. honey
Juice from 1 lime
2 cloves garlic


Preheat oven to 375 degrees.  Clean sweet potatoes then prick with knife several times on each side.  Bake for 1 hour.

In a skillet sauté: the onions, mushrooms, chili and corn and a bit of water for 2 to 3 minutes until soft.  Next add garlic and broccoli for another minute.  Finally add remaining ingredients: black beans, cranberries, lime juice, honey and salt.  Heat the veggie mixture for an additional couple of minutes.

Place sweet potato on plate and split the top of potato.  Spoon mixture on top of potato and serve.