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–+ servings

Mexican Stuffed Sweet Potatoes

Teresa Ambra
Fabulous Tex-Mex style stuffed sweet potatoes with black beans, roasted corn, serrano pepper and cilantro. Great for Meatless Mondays or as a holiday side dish. Healthy, clean-eating, gluten free.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Veggies
Cuisine Tex-Mex
Servings 6

Ingredients
  

  • 6 medium sweet potatoes
  • 1 cup black beans rinsed and drained
  • 1 cup corn drained
  • 1 small onion diced
  • 1/2 large red pepper diced
  • 1 small jalapeno pepper diced, or serrano pepper, diced
  • 1 tbsp. minced garlic from a jar or 6 cloves garlic, minced
  • 1 tsp. chili powder more if you want your potatoes spicy
  • 1/4-1/2 tsp. cumin more if you want your potatoes spicy
  • 8 oz. pkg. cream cheese softened
  • 1/2 cup plain Greek yogurt or sour cream
  • Salt and pepper to taste
  • 1/2 cup fresh cilantro chopped
  • 1/2 to 1 cup cheddar Habanero Jack or Monterey Jack cheese
  • 1-2 tbsp. coconut oil or olive oil
  • cilantro for garnish

Instructions
 

  • Preheat oven to 350° and bake sweet potatoes for about an hour, until soft but not overbaked.
  • 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. (Mine only took about 5 minutes).
  • 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.
  • Scoop the filling into sweet potato skins.
  • 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.
  • Garnish with more cilantro if desired.

Notes

Recipe adapted from Kim's Healthy Eats.
© Can’t Stay Out of the Kitchen
Keyword black beans, cheese, corn, gluten free, side dish, sweet potatoes, Tex Mex
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