Meatless Monday–Southwestern-Stuffed Sweet Potatoes

It’s no secret around the blog that I’m seriously partial to Mexican/Southwestern flavors and pretty much anything sweet potato.  I just can’t help myself.  Really, I can’t.

But I think this weakness will benefit all of you today.

I sincerely think you all will loooooove these stuffed sweet potatoes.  Of course, there’s the usual sweet potato goodness and nutrition.  But added in to that is a glorious mixture of black beans, corn, cilantro, and lots of yummy spices.  I even healthified the original recipe by swapping out the sour cream and cream cheese for Greek yogurt.  And it works.  Oh man, does it work.

Southwestern-Stuffed Sweet Potatoes

adapted from Pennies on a Platter

Ingredients:

3 medium sweet potatoes, cleaned well

1 1/2 c. frozen corn, rinsed and patted dry

salt and fresh black pepper, to taste 

2 tsp. ground cumin

1 tsp. chili powder

1/2 tsp. oregano, preferably Mexican

1 TBSP olive oil

1 small yellow onion, diced

1 (15-oz.) can black beans, rinsed and drained

1/2 c. cilantro, chopped, plus more to garnish 

1/3 c. Greek yogurt, plus more for serving 

1-3 chipotle peppers in adobo, minced or pureed

1/3 c. preferred shredded cheese, such as cheddar, pepper jack, or Mexican blend

Directions:

1.  Preheat
the oven to 350 degrees F.  Place sweet potatoes on a baking sheet
and bake until fork tender, 50-60 minutes.  Remove from the
oven and allow to set until cool enough to handle.  Preheat broiler on high setting.

2.  While sweet potatoes cool, sauté corn in a dry skillet
over medium-high heat.  Sprinkle with salt, pepper, cumin, chili powder and oregano.  Cook until the corn is roasted and browned, 7-10 minutes.  Transfer to a small bowl; set aside.

3.  Using a paper towel, wipe skillet clean and heat the oil.  Add onions
and cook until just tender then add to bowl with the corn. Add black beans and cilantro and gently stir to combine.

4.  When
the sweet potatoes are cool enough, cut them in half,
lengthwise. Scoop the flesh into a large mixing bowl,
leaving skins and a thin layer of flesh intact. 

5.  Add
the yogurt, chipotle pepper/s, and salt to the mixing
bowl with the sweet potatoes. Mash or blend to
desired texture. Gently stir in the roasted corn, onions, black beans
and cilantro mix.  Taste and adjust seasonings.

6.  Fill each potato skin with the potato mixture mixture and top with even amounts of cheese.  Broil until
cheese is melted and beginning to brown, about 5 minutes. Serve immediately with a dollop of yogurt and additional cilantro, if desired. 

***Note: The original author, my fabulous friend Nikki, recommends using any leftover filling to make quesadillas.  That sounds like a great idea to me, though I mounded all the filling into the potato skins.