Southwest stuffed sweet potatoes

Southwest stuffed sweet potatoes

Ingredients

• 2 large or 4 smaller sweet potatoes
• 
  
• 1 tablespoon extra virgin olive oil
• 
  
• 1 cup cooked black beans
• 
  
• 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
• 
  
• 1/2 cup prepared salsa
• 
  
• 1 tablespoon fresh lime juice
• 
  
• 1/4 teaspoon ground cumin
• 
  
• 1/4 teaspoon salt
• 
  
• 1/8 teaspoon pepper
• 
  
• 1/4 teaspoon crushed red pepper flakes (optional)
• 
  
• 1/3-2/3 cup shredded sharp cheddar
• 
  
• for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

Instructions

• Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
• Bake the sweet potatoes until they are fork tender, about one hour for large ones.
• Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
• When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.
• Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture.
• Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.
• ....
• ....
• Visit Full Recipes>> Southwest stuffed sweet potatoes

Southwest stuffed sweet potatoes