Recipe: Sweet Potato Succotash

This vegan stuffed sweet potato recipe is flavorful, colorful, and loaded with nutrients. This dish is a complete meal all on its own, because it contains protein, carbs, and veggies. It also pairs well with baked fish or chicken. With this recipe, you’ll have additional servings of succotash for future meals.

Prep time: 10 minutes
Cook time: approximately 50 minutes
Total time: approximately 55 minutes
Serves: 4
Serving size: 1 sweet potato + approximately 1 cup succotash

Ingredients

• 4 sweet potatoes
• 2 tablespoons extra light olive oil
• 1 medium onion
• 1 clove garlic
• 1 10-ounce bag frozen cut okra
• 1 12-ounce bag frozen corn
• 1 10-ounce bag frozen lima beans
• 1 15-ounce can navy beans (small white beans), drained and rinsed
• 1½ cups cherry tomatoes
• 1 Serrano or red Fresno chili pepper (optional)
• 1 teaspoon salt, plus more for sprinkling potatoes
• ½ teaspoon ground black pepper
• Small handful fresh cilantro leaves

Instructions

Preheat oven to 425°F. Scrub potatoes, poke with a fork, and lightly salt the skin. Wrap in aluminum foil and place on top rack of oven. Roast for 40–50 minutes.

Meanwhile, chop the onion, mince the garlic, and halve the cherry tomatoes. If you’d like to include the chili peppers, remove their seeds and membrane to reduce much of the heat, and thinly slice.

Add olive oil to a large skillet over medium heat. Add onion and garlic and sauté until translucent, about 5 minutes. Add okra and continue to sauté, layering in corn, lima beans, and navy beans. Sauté for an additional 5–7 minutes until cooked through. If needed, add a couple tablespoons of low-sodium vegetable stock, to prevent sticking. Add tomatoes, chili pepper, salt, and pepper. Mix well. Remove from heat.

Using oven mitts, gently squeeze each potato in the foil. If they are soft and puffy, remove the foil and slice them lengthwise, from end to end. Open the potato and add a generous scoop of succotash to each one. Garnish with cilantro and additional salt and pepper, if desired.

Serve.

MOBE kitchen tips:

• Succotash is a vegetable dish traditionally made with sweet corn and lima beans, often along with other vegetables and/or beans.
• If you choose to add peppers to your dish, avoid touching your eyes or face while preparing them. Wear disposable gloves or wash your hands thoroughly after handling the peppers.
• Sweet potatoes are rich in beta-carotene, vitamin B6, vitamin C, potassium, and fiber.

Recipe notes:

• This recipe makes 10 servings of succotash but you will only use 4 servings for the sweet potatoes. Refrigerate or freeze the remaining 6 servings in individual portions to enjoy later.
• You can use canned versions of the frozen vegetables, if needed. Just drain and rinse them to remove excess salt. Learn more tips about using fresh, frozen, and canned produce in recipes.
• Other bean varieties and vegetables can be substituted for those listed, depending on your taste preferences and what you have on hand.
• Feel free to omit the chili pepper to reduce the heat in the dish.
• Top this stuffed sweet potato with a zesty vinaigrette or a drizzle of extra virgin olive oil and a squeeze of lemon for some brightness and acidity.

Nutrition facts per serving

(for one sweet potato + one serving succotash):

Calories: 400 / Sodium: 330mg / Total Carbohydrate: 64g / Total Sugars: 12g / Protein: 16g

Allergen statement: n/a