Side Pannel
Mexican Stuffed Sweet Potatoes
Mexican Stuffed Sweet Potatoes
- Recipe Submitted by maryjosh on 08/29/2018
Ingredients List
- 6 medium sweet potatoes
- 1 cup black beans rinsed and drained
- 1 cup corn drained
- 1 small onion diced
- 1/2 large red pepper diced
- 1 small jalapeno pepper diced, or serrano pepper, diced
- 1 tbsp. minced garlic from a jar or 6 cloves garlic, minced
- 1 tsp. chili powder more if you want your potatoes spicy
- 1/4-1/2 tsp. cumin more if you want your potatoes spicy
- 8 oz. pkg. cream cheese softened
- 1/2 cup plain Greek yogurt or sour cream
- Salt and pepper to taste
- 1/2 cup fresh cilantro chopped
- 1/2 to 1 cup cheddar Habanero Jack or Monterey Jack cheese
- 1-2 tbsp. coconut oil or olive oil
- cilantro for garnish
Directions
Preheat oven to 350° and bake sweet potatoes for about an hour, until soft but not overbaked.
Check for doneness by poking with a fork.
Heat a cast iron skillet over medium high heat.
Add corn to the pan without oil.
Sprinkle with chili powder, cumin, salt and pepper.
Let the corn roast for a few minutes before stirring.
Roast for about 10 minutes until nice and brown. (Mine only took about 5 minutes).
Set aside in a bowl with black beans.
Heat 2 tablespoons of coconut oil or olive oil and sauté onions, peppers, and garlic. Set aside.
Remove sweet potatoes from the oven and let cool for a few minutes.
Cut sweet potatoes in half and scoop out flesh.
Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using an electric mixer.
Carefully stir in black beans, roasted corn, sautéed onions, peppers, garlic, and cilantro into the sweet potato mix.
Scoop the filling into sweet potato skins.
Bake in 350° oven about 15-20 minutes to heat sweet potato mixture through.
Remove from oven.
Top with cheese and bake for an additional 5 minutes or so, until cheese is nice and bubbly.
Garnish with more cilantro if desired.
Check for doneness by poking with a fork.
Heat a cast iron skillet over medium high heat.
Add corn to the pan without oil.
Sprinkle with chili powder, cumin, salt and pepper.
Let the corn roast for a few minutes before stirring.
Roast for about 10 minutes until nice and brown. (Mine only took about 5 minutes).
Set aside in a bowl with black beans.
Heat 2 tablespoons of coconut oil or olive oil and sauté onions, peppers, and garlic. Set aside.
Remove sweet potatoes from the oven and let cool for a few minutes.
Cut sweet potatoes in half and scoop out flesh.
Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using an electric mixer.
Carefully stir in black beans, roasted corn, sautéed onions, peppers, garlic, and cilantro into the sweet potato mix.
Scoop the filling into sweet potato skins.
Bake in 350° oven about 15-20 minutes to heat sweet potato mixture through.
Remove from oven.
Top with cheese and bake for an additional 5 minutes or so, until cheese is nice and bubbly.
Garnish with more cilantro if desired.
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