So let’s just all agree up front that the combination of sweet potatoes, black beans, chipotle, and cheddar is amazing. Amahhzing even. Awhile back I made some quesadillas with sweet potatoes and black beans (that were amahhzing), so when I kept seeing this stuffed sweet potato recipe popping up on recipe blogs, I knew it would be, well, amahhzing.
These turned out just as good as the quesadillas with the added benefit of some additional veggies and fewer carbs. The corn in this was especially good – it’d be great as a quick side for some Mexican food. But honestly, when you combine sweet potatoes, black beans, chipotle, and cheddar, it’s hard to go wrong.
SOUTHWESTERN STUFFED SWEET POTATOES (recipe from Prevention RD)
3 large sweet potatoes
1 1/2 cups corn, fresh or frozen
1 tsp chili powder
2 tsp cumin
1/2 tsp oregano
1 tbsp canola oil
1/2 medium onion, diced
1 15-oz can black beans, drained and rinsed
Chopped cilantro, to taste
1 oz reduced fat cream cheese
1/4 cup 0% plain Greek yogurt
1-3 chipotles in adobo, finely minced
1/2 cup cheddar cheese, shredded
- Preheat oven to 350. Place sweet potatoes on baking sheet and bake for about an hour, until fork tender. Remove from oven and set aside.
- Saute corn in dry skillet over medium-high heat. Sprinkle with salt, cumin, chili powder, and oregano. Cook until the corn is roasted, 7-10 minutes. Transfer to small bowl and set aside.
- Add the canola oil to the same skillet and heat over medium heat. Add onions, cooking until just tender. Remove to bowl with corn, then add black beans and as much cilantro as you want. Lightly mix to combine all ingredients.
- When sweet potatoes are cool enough to handle, cut them in half lengthwise. Carefully scoop out flesh, leaving about a 1/8″ border in the skins, and place in large mixing bowl. Stir the cream cheese, Greek yogurt, and chipotle pepper(s) into mixing bowl with sweet potatoes. Mash with a potato masher (or electric mixer) to desired texture. Gently stir in corn and black bean mixture.
- Preheat broiler. Fill each potato skin with potato-corn mixture, and top each with about 1 1/2 tbsp of cheese. Broil for 2 minutes, or until cheese is melted and hot.
I really liked these, and everyone who had them went back for seconds. I will say that this isn’t exactly a quick and easy dish – the sweet potatoes really need to bake for a full hour to be tender enough to mash, and the whole process of scooping the flesh out takes a little time. If you want to simplify things, you could peel and boil the potatoes instead of baking them – you wouldn’t be able to make skins out of them, but you could still broil them with some cheese. Delish either way!