I’ve never been a huge fan of sweet potatoes…Boy did this recipe change my mind. These aren’t just good, they’re amazing, oh and they’re healthy too!
Recipe from Pinch of Yum.
- 2 or 3 medium sweet potatoes
- 1 can of black beans, rinsed and drained
- 1 can of corn, drained, I like shoepeg, or fresh off the cob is the best
- 1 small onion, diced
- 1/2 cup red pepper, diced
- 1 small jalapeño, diced (if you like spicy)
- 1 clove of garlic, pressed
- 1 teaspoon chili powder
- sprinkle of cumin
- 1 ounce light cream cheese
- 1/4 cup of greek yogurt or sour cream
- salt and pepper to taste
- handful of chopped fresh cilantro
- 1/2 cup of cheese, I used cheddar, you could use Monterey Jack, Colby… anything really
- Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
- Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper. Do not stir. Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
- Heat a tablespoon of oil and saute 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 a hand mixer.
- Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix.
- Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.