2013 – Gluten Free Living
This recipe for Mexican Stuffed Sweet Potatoes has to be one of the BEST recipes I have found on the web. It is so fantastic I’m going to start making this regularly. You can make the filling and put it back into the sweet potato or just pour the whole mixture into a casserole and bake it–either way it’s A-M-A-Z-I-N-G. Even my hubby who’s not usually too enthralled with some of my health food combinations really enjoyed this recipe. If you’re looking for a superb recipe for Meatless Mondays this is it! Mexican Stuffed Sweet Potatoes are hearty, filling, packed with protein, seasoned deliciously and have a wonderful texture. This recipe can be served as either a main dish or side dish with chicken, pork or beef.
The sweet potatoes are baked and the potato is used in the stuffing along with black beans, corn, red bell pepper, onion, garlic and a little sliced serrano pepper. Diced chilies or jalapeno pepper are options if you prefer them. The mixture is creamy due to the Chobani Greek yogurt and cream cheese mixed in with the baked sweet potatoes. It’s subtly spiced with cumin, chili powder, and cilantro. All I can say is the combination of flavors is so mouthwatering I wanted to eat more and more and more of these delicious Mexican Stuffed Sweet Potatoes. I seriously think I could eat this recipe several times a week and not get tired of it. For someone who enjoys a lot of variety in her meals, that’s say a lot.
I found the recipe at Kim’s Healthy Eats and though I’ve made a few changes the recipe is excellent. One of my main recommendations is to use 6 sweet potatoes with this recipe rather than just three. There’s quite a bit of filling with the black beans and corn and having a little more sweet potato in the body of the filling is more to my liking. If you aren’t so worried about calories consider adding an extra half cup of cheddar cheese into the filling and then add plenty on top, too.
If you’re looking for a healthy, low calorie, gluten free, sugar free side dish or main dish, please consider this amazing option. It’s thick, nourishing and substantial. You really can serve this as a meatless main dish. It’s also wonderful reheated later! You won’t be disappointed by trying these tasty Mexican Stuffed Sweet Potatoes.
Mexican Stuffed Sweet Potatoes are a spectacular Meatless Monday recipe. This picture shows all the cheddar cheese on top and the potato stuffed with corn, black beans, and red peppers.
Don’t Mexican Stuffed Sweet Potatoes look delicious? The combination of flavors in this great recipe are incredible. I couldn’t get enough of these potatoes.
These sweet potatoes present very nicely on the plate, too, if you’re looking for a nice side dish. Lots of cheese is melted on top giving this a richer, cheesier texture.
Here’s what I did.
I used these ingredients to stuff the sweet potatoes along with dried cilantro. I highly recommend using fresh cilantro wherever possible.
In a cast iron skillet place corn without any oil. I used frozen corn because that’s all I had. It worked out really well. This is a white sweet corn. Season the corn with cumin and chili powder. If you like your foods spicy add as much as you desire. Saute corn about 10 minutes. Remove corn from cast iron skillet and set aside.
Meanwhile, drain and rinse black beans. Place rinsed beans in a large mixing bowl. Dice red pepper, onions, and a serrano pepper. You will also want to seed the pepper. If you use a whole serrano pepper this will be VERY spicy. You might start with half and then increase it in subsequent batches as your tastebuds desire. After you remove corn from skillet, add coconut oil to skillet. Then add onions, red bell pepper, and serrano pepper. Cook a few minutes. Add minced garlic from a jar and continue sauteing. Unfortunately, I didn’t have any fresh cilantro. I always have fresh cilantro, but I couldn’t find any anywhere! So I added about a teaspoon of cilantro leaves to the onions. Then I added more on top of the potatoes after they were stuffed.
Pour onion pepper mixture into the bowl with the black beans and corn.
After baking potatoes about an hour remove from oven. Cut potatoes in half. Place vanilla or plain Greek yogurt into a bowl. Add cream cheese. Scoop out sweet potato pulp from potatoes leaving a little of the lining of the potato so they continue to hold their shape.
Mix ingredients with an electric mixer until smooth.
Add black beans, corn, and onion/pepper mixture. Stir until well mixed. Add an extra half cup of shredded cheddar cheese now if you would like an extra cheesy flavor.
Sprinkle more cilantro on top. If you have fresh cilantro, I would add more on top as well. Bake in a 350 oven about 15-20 minutes until all the ingredients are heated through.
Remove from oven and add shredded cheddar cheese on top of each sweet potato half. Bake an additional 5 minutes until cheese melts.
Bake an additional 5 minutes or so until cheese is melted. While the original recipe calls for broiling the cheese, I don’t recommend that method. The cheese burns too quickly. Just bake the cheese on top like you would for any other casserole.
I loved these Mexican Stuffed Sweet Potatoes so much I told my husband he couldn’t eat any of the leftovers–they were mine!!! The southwestern flavors in this baked sweet potato are superb.
These Mexican Stuffed Sweet Potatoes are so appetizing. I bet you’re wanting a taste just about now! Additionally, Mexican Stuffed Sweet Potatoes are hearty and filling, not to mention, healthy, low calorie, gluten free, and sugar free.
Here’s the recipe.
MEXICAN STUFFED SWEET POTATOES
(Recipe adapted from Kim’s Healthy Eats)
- 6 medium sweet potatoes, baked
- 1 can of black beans, rinsed and drained
- 1 can of corn, drained, I like shoepeg, or fresh off the cob is the best (I used 8-oz. frozen white corn)
- 1 small onion, diced
- ½ cup red pepper, diced
- 1 small jalapeño or serrano pepper, diced, seeds removed
- 1 tbsp. minced garlic from a jar
- 1 teaspoon chili powder, more if you want your potatoes spicy
- ¼-1/2 tsp. cumin, more if you want your potatoes spicy
- 4-oz. cream cheese
- ½ cup of Greek yogurt or sour cream
- salt and pepper to taste
- handful of chopped fresh cilantro (or about 1 – 1 ½ tsp. dried cilantro)
- ½ to 1 cup of cheddar or Monterey Jack cheese
- 1-2 tbsp. coconut oil
- Preheat oven to 350° and bake sweet potatoes for about an hour, until soft.
- Check for doneness by poking with a fork.
- Heat a cast iron skillet over medium high heat.
- Add corn to the pan without oil.
- Sprinkle with chili powder, cumin, salt and pepper.
- Let the corn roast for a few minutes before stirring.
- Roast for about 10 minutes until nice and brown.
- Set aside in a bowl with black beans.
- Heat 2 tablespoons of coconut oil or olive oil and sauté onions, peppers, and garlic.
- Set aside.
- Remove sweet potatoes from the oven and let cool for a few minutes.
- Cut sweet potatoes in half and scoop out flesh.
- Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
- In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using an electric mixer.
- Carefully stir in black beans, roasted corn, sautéed onions, peppers, garlic, and cilantro into the sweet potato mix.
- I didn’t have fresh cilantro so I added ½ tsp. to the sautéed vegetables.
- Scoop the filling into sweet potato skins.
- Sprinkle with ½ tsp. dried cilantro (or several fresh cilantro leaves) over top of the stuffed sweet potatoes.
- Bake in 350° oven about 15-20 minutes to heat sweet potato mixture through.
- Remove from oven.
- Top with cheese and bake for an additional 5 minutes or so, until cheese is nice and bubbly.
Consider this healthy alternative for Meatless Mondays!
I’m already thinking about the next time I make these delicious Mexican Stuffed Sweet Potatoes. These favorite sweet potatoes are elegant enough for company. I’ve set one aside for you. Bon Appetit!