Monday, August 19, 2013

Southwestern Stuffed Sweet Potatoes





I found this recipe on pinterest and from that moment I knew that I had to try this recipe out for myself. 1. I love sweet potatoes.
2 . I love mexican food

So I knew this would be a winner for me!! I know you are going to love it too. I made a bunch of them and had them for a few lunches during the week. I also topped it with avocado. UGH! Delish. I'm for sure going to have to make these again soon.



  • Ingredients : 

  • 3 medium sweet potatoes
  • 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
  • Salt, to taste
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon Mexican oregano (optional)
  • 1 Tablespoon olive oil
  • 1/2 yellow onion, diced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup cilantro, chopped
  • 1/4 cup greek yogurt 
  • 1 to 3 chipotle peppers in adobo sauce, minced or pureed
  • 6 Tablespoons shredded cheese 
Preheat the oven to 350 degrees F. Line the sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
Wipe the skillet clean and heat the Tablespoon of olive oil. Add the onions and cook until just tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to evenly mix.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, into a large mixing bowl, leaving the skins intact. (Try leaving a thin layer of potato to help the skin hold together.)
Add greek yogurt, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
Preheat the broiler. Fill each potato skin with the mashed potato mixture*, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of home made guacamole or just plan ol' avocado!! 


ENJOY!