Southwestern Loaded Sweet Potatoes
Total Time
1 hour and 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 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)
- 1/3 cup salsa (What's Gaby Cooking Salsa is preferred : )
- 1/3 cup shredded cheddar cheese (plus extra for sprinkling)
- 3 tablespoons chopped chives
- 3 tablespoons chopped cilantro
- Finely chopped red onion
- Cilantro
- Chives
- Pico de Gallo
- Salsa
- Guacamole
- Sour Cream
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Preparation
Step 1
Preheat the oven to 400 degrees F.
Step 2
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.
Step 3
Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
Step 4
Season the interior with salt and pepper and set aside.
Step 5
In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
Step 6
Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
Step 7
Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
Step 8
Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.
Step 9
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