Southwestern Loaded Sweet Potatoes
I’m particularly obsessed with stuffing sweet potatoes. Especially when it involves corn, black beans, salsa and cheese (just a handful of my favorite ingredients!) which is exactly what I’m doing today!
Servings: 4 people
Ingredients
- 4 Orange Sweet Potatoes
- Kosher salt and freshly cracked black pepper to taste
- 1 cup frozen charred corn
- 1 cup cooked black beans drained and rinsed
- ⅓ cup salsa What's Gaby Cooking Salsa is preferred : )
- ⅓ cup shredded cheddar cheese plus extra for sprinkling
- 3 tablespoons chopped chives
- 3 tablespoons chopped cilantro
Optional Garnishes:
- Finely chopped red onion
- Cilantro
- Chives
- Pico de Gallo
- Salsa
- Guacamole
- Sour Cream
Instructions
- Preheat the oven to 400 degrees F.
- Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the heated oven. Bake for 50-60 minutes until fork tender.
- Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
- Season the interior with salt and pepper and set aside.
- In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
- Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
- Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
- Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.
Notes
Use this recipe as a framework of sorts. This is a Southwest version, but you can stuff a potato with anything your heart desires!
Nutrition
Calories: 315kcal | Carbohydrates: 67g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 2mg | Sodium: 346mg | Potassium: 1106mg | Fiber: 12g | Sugar: 10g | Vitamin A: 32309IU | Vitamin C: 10mg | Calcium: 128mg | Iron: 3mg