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)
ENJOY!
