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Southwestern Stuffed Sweet Potatoes

Southwestern Stuffed Sweet Potatoes 3A-hem!  Can I have your attention please?  I am fixin’ to share with you (yes, I’m working on my southern drawl) one of my favorite new recipes, and you do not want to miss it.  You will be skeptical at first, but don’t write it off until you try it.  Really folks, this is legit.

Of course, if you absolutely dislike sweet potatoes, then I’ll grant you the exception.  As for everyone else?  You’re gonna love these!  So, get your pen and paper ready (or your ZipList app) to create your shopping list, because I’m willing to bet you’ll add these to your meal plan next week.

Southwestern Stuffed Sweet PotatoesIf you have ever made twice baked potatoes, this is really the same idea, but with southwestern and sweet potato flare.  Sweet potato pulp is mashed up with black beans, seasoned roasted corn (yum!), onions, cream cheese (wowsa!), sour cream (heck, ya!) and more!  The addition of the chipotle peppers help make this a star recipe, but if you’re scared of the heat, you can definitely leave them out.  The original recipe calls for two to four peppers, but my mouth was on fire with using only the minimum.  So, I tweaked it below to call for one to three, and make it more toddler friendly… you can definitely add more if you’re not as wussy as me!

The leftovers heat up beautifully in a 350 degree oven for 20 minutes.  So that means, if you want to double this recipe, go for it!  I have no idea about freezing them, though.  If you do it and it works for you, please share!

(And, take careful attention to the recipe note at the end.  You probably won’t use up all of the sweet potato filling, but don’t throw it away!  Instead, spread it in between a few tortillas and whip yourself up a couple of quesadillas!  You can thank me later.)

Southwestern Stuffed Sweet Potatoes 2

Southwestern Stuffed Sweet Potatoes

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Yield: 6 servings

Serving Size: 1 stuffed potato

Southwestern Stuffed Sweet Potatoes

  • 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 ounce cream cheese (light or regular)
  • 1/4 cup sour cream (light or regular), plus more for serving
  • 1 to 3 chipotle peppers in adobo sauce, minced or pureed
  • 6 Tablespoons shredded Mexican cheese (or other preferred flavor)

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 the cream cheese, sour cream, 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 sour cream.

*Note: Any leftover filling can be saved and used later to whip up a few delicious quesadillas. :)

Source: Adapted from Pinch of Yum

http://www.seededatthetable.com/2012/04/17/southwestern-stuffed-sweet-potatoes/

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Comments

  1. Sounds awesome!

  2. How much olives?

    • Hi Amanda! Your question confused me at first because this recipe does not call for olives. I read through it again and found I typo’d “onions” into “olives”. Oops! Fixed it. :)

  3. Dan Bartz says:

    I’m going to have to try this!!

  4. Ooh, I’ve had these bookmarked for awhile! Now I really want to make them. Excellent tip on using the rest of the filling to make quesadillas!

  5. I love sweet potatoes any way I can get them. This is definitely an upcoming Meatless Monday!

  6. I am not at all skeptical!! I always thought I didn’t like sweet potatoes, until I figured out that I just don’t like them sweet! I much prefer a savory sweet potato and this stuffing sounds right up my alley!

  7. Your southern-ese is coming along nicely, maybe all my slang on the playground is helping?

    PS this looks delish and I don’t even like sweet potatoes

  8. I keep a list of “things I want to make or blog” in Evernote, and one of them I have is “some sort of Tex-Mex stuffed sweet potato.” Hah! Looks like you’ve done all the legwork for me! Can’t wait to try them.

  9. Yes please! I think that these might get “fixed” this weekend!

  10. I must try this recipe. I am a fan of sweet potatoes:) Thanks for a great post!

  11. Major congrats on being in the foodbuzz top 9, today!

  12. Sharon B says:

    Congratulations on Food Buzz top 9 for this recipe.

  13. Those look wonderful. I love baked sweet potatoes…and the entire list of ingredients as a matter of fact! Love the idea!

  14. Those look super good, and super easy! :)

  15. These look so delicious! I love new fun ways of eating my favorite things and this looks like a great side dish!

  16. Elizabeth says:

    This is a delicious recipe!!! I’ve made it twice for my husband and he loves it!

    However, the poblano peppers are a tad too hot than what we are able to handle. Can you suggest an alternative? Thank you :)

    • Glad to hear you and your husband love them! :) I would probably just leave the peppers out, then. Or, since this recipe is pretty versatile and easy to play with, maybe you can try a smoked salsa that’s more mild, in place of the peppers. Did you use only 1 chipotle pepper or more? If you used more than 1, then another option is to try only using 1 to turn down the heat. :)

      • Elizabeth says:

        I used the chipotle peppers in adobo sauce that comes in a can that you can find in the Latino section of the grocery store (is this the incorrect ingredient?). We really love the taste of the sauce but once I liquify the contents and combine it with the sweet potatoes, it is spicy to the point of sweating and drinking a gallon of water! The first time I used 2 cans. The second time I only used 1 can but it was still too hot. I hope I haven’t done a misstep?

        • Hi Elizabeth! You are using the correct ingredient, but not the correct amount. You only want to take 1 to 3 peppers out of the can and use in the recipe. Do not use 1 to 3 entire cans! haha! I can’t imagine the amount of heat you experienced with 1 or 2 whole cans! :) Try it again, but only using 1 to 3 peppers from the can.

  17. We had these and LOVED them. I expected them to be good, but they definitely were in the “great” category. We’ll definitely be making them again. :)

  18. Made these for dinner tonight and they’re a GREAT meatless meal! MH was skeptical, but I knew he’d like them and guess what? He did! He had two (halves) and is taking leftovers for lunch tomorrow! I’ll definitely be making these again! I wonder if they’d freeze well? Maybe I’ll double the recipe next time and see how it goes! Thanks for another great recipe!

  19. Any alternative to the cream cheese?

    • Hi Kelly! In this recipe, you can really vary it up to your tastes/diet. Without knowing why your substituting the cream cheese, though, it’s hard to give you an answer to what you should use instead. Do you want something lighter? If so, light cream cheese is fine. Or, do you not like the taste of cream cheese? You can try a little Greek yogurt, or different type of cheese that you do like. Maybe a Boursin cheese? :)

  20. I’m not big on sweet potatoes, but love all things southwestern, so I had to try it. We just LOVED it! We had the sweet potatoes as a side to rotisserie chicken and it was a darn fantastic meal. Thanks for a great recipe!

  21. These look so delicious! Can they be frozen? Or maybe just freeze the filling?

    • Hi Lauren, I haven’t tried freezing them, but you can definitely give it a try. I’m not so sure of the resulting consistency, though, as the sweet potato filling might turn out too watery/mushy. If you try it, let me know how it turned out! :)

      • Kelly Dee says:

        You can freeze them! I love this recipe but there is only two of us. So I just make the full recipe and then I flash freeze them on a cookie tray before wrapping them in foil. They’re awesome when I don’t feel like making dinner because you just toss them in the oven in their foil for about an hour. They turn out just fine!

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