A-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.
If 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
- 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