Fall Favorites

Sweet Potatoes: Mexican Stuffed

Source: Found on Pinterest

Ingredients

  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry (or 1 c. frozen and thawed)
  • Mexican seasonings to taste (cumin, chili powder etc.)
  • 1 can black beans, rinsed and drained
  • 1 Tbls. butter
  • small yellow onion, chopped
  • 2 chipotle peppers in adobo sauce, minced or pureed
  • 1 Tbls low-fat cream cheese
  • 1/4 c. low-fat sour cream
  • 1 t. salt (+ more to taste)
  • 1/2 c. cilantro, roughly chopped
  • 6 Tbls. shredded pepper jack cheese

Instructions

Preheat oven to 400 degrees. Bake the sweet potatoes for 45-60 minutes until they are fork tender.

While sweet potatoes are baking, place corn in a heavy cast-iron skillet (or Teflon coated medium fry pan) over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (cumin, chili powder - as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.

Sauté the onion in the butter over medium heat until soft and translucent. Set aside.

Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.

Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or bake in oven at 400 degrees until warmed through and until cheese is melted.