I love sweet potatoes because they are filling, nutritious, and can go sweet or savory.  I love anything that is southwest or tex-mex influenced and this definitely fits the bill.

Southwest Stuffed Sweet Potatoes

  • 2 large sweet potatoes
  • 3 chipotle peppers in adobo, seeds removed and chopped
  • 2 tablespoons red onion, minced
  • 1 15oz can black beans, drained
  • 1/2 cup corn (I used frozen that was thawed)
  • 1/4 teaspoon of oregano and garlic powder
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons light sour cream
  • 1/2-1 cup shredded cheddar cheese

  • Wrap sweet potatoes and foil and bake 40-60 minutes or until fork tender at 350F.
  • In a large bowl combine beans, corn, spices, onion, and sour cream.
  • Once potatoes are tender remove from the oven and set cool enough to touch.  Once you can handle the potatoes, cut them in half length wise and remove the filling.  *Be sure to leave a small ring of potato in the skin for stability when you fill them.
  • Fill the sweet potatoes with the mixture and place on a baking sheet.  Sprinkle the tops with the cheddar cheese and return to the oven.
  • Bake the potatoes uncovered for 25-30 minutes or until cheese is melted and filling warm at 350F.
  • Serves: 4 (one half per serving)

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