My sweet, sweet potato. Dinner really doesn’t get much better than this…In my opinion, sweet potatoes on their own are sorta, kinda heavenly. And then you mix in some corn, beans and cream queso and voila! Mexican heaven. The perfect way to celebrate my husband’s heritage…haha. This recipe was inspired by “Pinch of Yum,” which, if you haven’t explored her blog yet, prepare to spend at least 17 1/2 hours today looking through fabulous recipes. She’s quite the cook.
I also made a variation of this recipe using a normal old russet potato, and topping it with salsa. It was delicious…however if you like sweet potatoes, I would stick with this:
mexican stuffed sweet potatoes
ingredients: *serves 2
- 1-2 medium sweet potatoes
- 1/2 cup frozen corn
- 1/2 can black beans, rinsed and drained
- 1/4 yellow onion, chopped
- 1 ounce light cream cheese
- 1/4 cup light sour cream
- bit of olive oil
- 1 1/2 teaspoon salt
- 1/2 cup cilantro, roughly chopped
- handful of shredded cheese (I used pepperjack because it’s my husband’s fav.)
- Preheat oven to 350 degrees. Rub olive oil and sea salt on potatoes and stick them with a fork. Bake for 45-60 minutes.
- Place the corn in a skillet and roast over medium-high heat until they begin to brown. Sprinkle some salt and add the black beans. Once they have warmed, remove from heat and set aside.
- Saute the onion in some oil over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when tender and let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream and salt. Once mixed, stir in the black beans, roasted corn, sauteed onions and cilantro.
- Place the filling back into the empty skins, top each one with some cheese, and broil in the oven until the cheese is melted; about 5 min.