Southwestern Stuffed Sweet Potatoes

So in case you don't know this about me, I LOVE sweet potatoes in any form....fried, baked, mashed....you name it!
Im used to making sweet potatoes with sweet ingredients to enhance that kind of flavor, but this recipe is totally different. In this one, it is definitely savory with a kick at the end!

Ingredients

3 medium sweet potatoes

1 can corn

salt to taste

2 teaspoons cumin

1 teaspoon chili powder

1/2 teaspoon oregano

1 tablespoon olive oil

1/2 yellow onion, diced

1 can black beans, drained, rinsed

1/2 cup cilantro, chopped

1 tablespoon cream cheese

1/4 cup sour cream (light)

2 chipotle peppers from can with adobo sauce, chopped

Shredded cheddar cheese to top potatoes

Directions

• Rinse and dry off sweet potatoes, poke fork holes all over each sweet potato, and place them all in the microwave together for 10 minutes.

• Meanwhile saute corn in a skillet. Add salt, cumin, chili powder and oregano. Mix and cook until corn is roasted/browned. Then place in a separate bowl and heat oil and saute onion until soft. Turn off heat, add corn, black beans, and cilantro to the onions. Set aside.

• Once potatoes are cool enough to handle, cut in half lengthwise and carefully scoop out the flesh and place in large mixing bowl. Leave a thin layer of flesh in potatoes so the skins stay intact.

• Add cream cheese, sour cream, chipotle peppers, and salt to potatoes. Mash mixture with potato masher until smooth. Gently stir corn mixture into potatoes, reserving a little of the corn mixture for garnish.

• Preheat oven or grill (I used the grill because it was already heated up for something else we had for dinner). While preheating, sprinkle cheddar cheese on top of each sweet potato. Bake or grill potatoes for about 5-10 minutes or until heated through and cheese is melted.

• Place a dollop of sour cream on each piece and sprinkle corn mixture on top. Serve immediately.

 

Inspired by: Penniesonaplatter.com