Stuffed Sweet Potatoes
If you're looking for ideas on what to make for dinner, try these Stuffed Sweet Potatoes loaded with roasted corn, black beans, and chipotle flavor. They're not only delicious, but they’re also healthy and vegetarian. It's one of my favorite Fall recipes and it's a hit every time.
Yield: 4
Calories: 395kcal
Materials
- 3 Sweet potatoes
- 1 can Black beans rinsed and drained
- 1 can Whole kernel corn drained and patted dry
- 2 oz. Cream cheese
- ¼ cup Sour cream
- ½ Yellow or white onion finely chopped
- 1 tbsp Butter
- 2 or 3 Chipotle peppers in adobo sauce finely minced
- Shredded cheddar cheese enough to top each sweet potato
- 1 tsp Salt
- Mexican seasonings cumin and chile powder
Instructions
- Preheat oven to 350º and bake sweet potatoes for 45 mins. to an hour, depending on size.
- While sweet potatoes are baking, heat a cast-iron skillet on the stove, but do not grease.
- Drain any liquid from corn kernels and pat dry with paper towels placing them in the skillet to roast.
- Add Mexican seasonings, but do not stir for several minutes to allow corn to roast.
- After a few minutes, quickly stir and then let roast again without stirring so that the other side of the kernels can roast.
- When corn kernels look browned, remove them from the stove and set them aside.
- In a separate skillet, sauté finely chopped onion in butter until onion is translucent, then set aside.
- When sweet potatoes are tender, remove them from the oven and let cool for 5 minutes before cutting them in half.
- Spoon out flesh and place in a large mixing bowl, being careful to leave potato skins intact.
- Mix flesh of sweet potatoes with cream cheese, sour cream, minced chipotle, and salt until creamy.
- Gently stir in roasted corn, black beans, and sautéed onion until well mixed.
- Spoon sweet potato mixture into potato skins and top with grated cheese.
- Bake an additional 5 minutes, until cheese is melted, and enjoy!
Video
Notes
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