These loaded baked sweet potatos from the MGH Be Fit program are a healthy addition to your game day menu.  If you’re short on time, the potatoes can be cooked in a microwave. Puncture each potato a few times with a fork and microwave on high for 10 minutes.  You can also use the microwave to steam the broccoli.  Put a little water to a microwave safe bowl and add the broccoli.  Cover and microwave for 3 to 4 minutes or until broccoli is tender.

Ingredients:

4 medium sweet potatoes or yams
3½ pounds fresh whole broccoli or 2 (16 ounce) bags of frozen broccoli
1 (15 ounce) can black beans, drained and rinsed
1 cup shredded cheddar cheese
Salsa, to taste
½ cup plain low fat Greek yogurt

Instructions:

Set oven to 400 degrees.  Bake potatoes for 45 to 60 minutes, or until easily pierced with a fork.  Remove from oven.

Cut fresh broccoli into bite-sized pieces, cutting away thick stems. Bring 1-inch of water to boil in a medium saucepan.  Add broccoli, cover and reduce heat to medium.  Cook 5 to 6 minutes or until broccoli is tender.  (If using frozen broccoli cooking time may not be as long.)

Slice each potato lengthwise and flatten slightly so it opens up like a book.  Stuff with ¼ cup beans, 2 cups broccoli, ¼ cup cheese, salsa to taste, and 2 tbsp yogurt. (The contents will be overflowing.)

Yield:  4 servings

Nutrition Information per Serving:  Calories: 400 • Protein: 25g • Sodium: 470mg • Carbohydrate: 53g • Fiber: 16g • Fat: 12g • Sat Fat: 6g

Originally published on mghbefit.com.