Twice Baked Southwestern Sweet Potatoes
Ingredients
- 4 medium sweet potatoes
- 1 tablespoon olive oil
- 1/2 medium red onion
- 1/2 green bell pepper
- 1 cup black beans
- 1/2 cup sweet corn
- 1 cup queso fresco
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro
- Browned chorizo
- Pickled jalapenos
- Sour cream
- Diced scallions
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Instructions
- 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.
- 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.
- 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.
- Bake the sweet potatoes for 20 minutes at 350°F.
- 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.
Source
Original recipe: View Original