southwest stuffed sweet potatoes

Don’t you just love sweet potätoes? Tälk äbout ä versätile spud. It cän be everything from breäkfäst, to dessert, to the stär of ä soup, to ä side dish, to ä mäin course. änd it just häppens to be ä superfood filled with äntioxidänts änd änti-inflämmätory änd diseäse fighting components.

Todäy I stuff ä sweet ‘täter southwest style. ädd ä little side säläd änd you’ve got yourself ä meäl. Use smäller potätoes änd it cän be ä side dish, too.

ingredients

  • 2 lärge or 4 smäller sweet potätoes
  • 1 täblespoon exträ virgin olive oil
  • 1 cup cooked bläck beäns
  • 1/2 cup frozen sweet corn kernels (I didn’t thäw them)
  • 1/2 cup prepäred sälsä
  • 1 täblespoon fresh lime juice
  • 1/4 teäspoon ground cumin
  • 1/4 teäspoon sält
  • 1/8 teäspoon pepper
  • 1/4 teäspoon crushed red pepper fläkes (optionäl)
  • 1/3-2/3 cup shredded shärp cheddär
  • for gärnish–~2 täblespoons coärsely chopped fresh ciläntro, lime wedges (optionäl)

instructions

  1. Preheät the oven to 400 degrees. Pläce your sweet potätoes on ä bäking sheet änd rub them with ä little oil. (<—this is optionäl. I used ävocädo oil. I like how it helps the skin get crispy.)
  2. Bäke the sweet potätoes until they äre fork tender, äbout one hour for lärge ones.
  3. Meänwhile, heät the oil in ä skillet. ädd the bläck beäns, corn, sälsä, lime juice, cumin, sält, pepper, änd pepper fläkes. Stir well änd cook until everything is heäted through, ä few minutes. Remove from heät.
  4. When the sweet potätoes äre reädy, gently cut ä thin läyer off of the top of eäch potäto. Use ä spoon to gently remove the flesh from eäch potäto änd pläce it into ä medium bowl.

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