Twice Baked Southwestern Sweet Potatoes Recipe
- Prep time: 15 minutes
- Cook time: 30 minutes
- Yield: 4 servings
The sweet potatoes and filling can be made ahead and refrigerated separately, or they can be stuffed and then refrigerated for a later meal. If you are warming these up from the fridge, add 10 minutes onto the baking time, or bring them to room temperature beforehand if you have time.
- 4 medium sweet potatoes, about 1/2 pound each
- 1 tablespoon olive oil
- 1/2 medium red onion, diced
- 1/2 green bell pepper, diced
- 1 cup black beans, rinsed well
- 1/2 cup sweet corn, fresh or frozen
- 1 cup crumbled queso fresco
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, chopped, for garnish
DAD ADD: Primo Tex-Mex Ingredients
- Browned chorizo
- Pickled jalapeños
- Sour cream
- Diced scallions
1 Cook the sweet potatoes: If you have time, bake the sweet potatoes in the oven. Poke some holes in them with a fork and bake them at 375°F for 45 to 60 minutes until they are very tender and give easily to a fork poke. Also, the skin should get dry and crackly.
Option two, if you are in a hurry, is to microwave the sweet potatoes. Poke holes in them with a fork and microwave them for two 5-minute intervals on high. They will be very hot after they come out, and the skin won’t be quite as good as the baked version, but it works well for this recipe.
2 Make the filling: In a medium skillet over medium heat, add olive oil, followed by onions, bell pepper, black beans, and sweet corn. Season with salt and pepper and cook for 4 to 5 minutes until the vegetables soften, but aren’t browned at all. Remove from heat.
3 Stuff the sweet potatoes: When sweet potatoes are cool enough to handle, split them open with a knife and use a fork to mash up the sweet potato flesh. I recommend opening up the sweet potatoes by slicing horizontal slits near each end of the sweet potato, which will make it easier to spread open.
Once the sweet potato flesh is mashed, add some queso fresco to each potato and divide the sautéed filling among the potatoes. Stuff them full! Top with any extra cheese you might have.
4 Bake the sweet potatoes: Bake the sweet potatoes for 20 minutes at 350°F.
5 Serve: Serve sweet potatoes with Dad Add ingredients or just a sprinkle of chopped fresh cilantro.
Leftover stuffed sweet potatoes will store well in the fridge for 4 to 5 days and reheat best in the oven.
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Content retrieved from: https://www.simplyrecipes.com/recipes/twice_baked_southwestern_sweet_potatoes/.