Southwest Stuffed Sweet Potatoes

These Southwest Stuffed Sweet Potatoes create a hearty and filling eater dinner! They're super straightforward to create and filled with flavor.

Southwest Stuffed Sweet Potatoes

Don’t you simply love sweet potatoes? Bring up a flexible spud.  It is everything from breakfast, to dessert, to the star of a soup, to a dish, to a main course.  And it simply happens to be a superfood stuffed with antioxidants and anti inflammatory and sickness fighting parts.

Today I stuff a sweet ‘tater southwest vogue.  Add a bit facet dish and you’ve got yourself a meal. Use smaller potatoes and it is a dish, too.

Southwest Stuffed Sweet Potatoes


  • 1 cup cooked black beans
  • 1/2 cup prepared salsa
  • 2 large or 4 smaller sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/3–2/3 cup shredded sharp cheddar
  • for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

  1. Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
  2. Bake the sweet potatoes until they are fork tender, about one hour for large ones.
  3. Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
  4. When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.
  5. Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture.
  6. Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.
  7. Put the cheese-topped sweet potatoes back into the oven under the broiler and broil until the cheese is melted, about two minutes. Enjoy!

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