Home » Uncategorized » Blogger’s Choice Reveal: Southwestern Stuffed Sweet Potatoes

Blogger’s Choice Reveal: Southwestern Stuffed Sweet Potatoes

Time for yet another Blogger’s Choice reveal. This time, I was gunning for side dishes. They are something that I tend to forget in the process of meal planning, which is a fatal misstep. Man can not live on entree alone. 
When I received Christine’s Kitchen Chronicles for the swap, I was ecstatic. I cruised through her posts when I remembered that I had a recipe that I had seen on her blog bookmarked for the longest time. Since I didn’t really pay much attention to the sides that I serve with meals, this recipe has been sitting on “to make” list. Perfect timing! I am so grateful that I received her blog and honestly had the hardest time choosing what to make. These stuffed sweet potatoes were everything that I imagined and then some. I may have eaten three of them myself, and I don’t even like sweet potatoes. The filling? It’s absolutely amazing!

As always, thank you to Sarah of A Taste of Home Cooking for organizing the swaps. I always enjoy the opportunity to try a new recipe and find a new favorite. 

Southwestern Stuffed Sweet Potatoes 


Ingredients
3 medium sweet potatoes
1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
Salt, to taste
2 tsp ground cumin
1 tsp chili powder
1/2 tsp Mexican oregano (optional)
1 Tbsp olive oil
1/2 yellow onion, diced
1 (15 oz) can black beans, rinsed and drained
1/2 c cilantro, chopped
1 oz cream cheese (light, if desired)
1/4 c sour cream (light, if desired), plus more for serving
1 to 3 chipotle peppers in adobo sauce, minced or pureed (based on heat preference)
6 Tbsp shredded Taco cheese (or other preferred flavor)

Directions
Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and set aside to cool.

In a heavy skillet over medium-high heat,  saute the corn in a dry heavy skillet. Sprinkle with salt, cumin, chili powder and Mexican oregano (if using). Cook until the corn is roasted and browned, this will take approximately 7 to 10 minutes. Transfer to a bowl; set aside.

Wipe the skillet clean and heat the olive oil. Add the onions and cook until just translucent and tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the bowl. Stir carefully with spatula until combined.

Cut the cooled sweet potatoes in half, lengthwise. Scoop the flesh into a large mixing bowl, leaving the skins intact (I used a teaspoon to scoop out the flesh, leaving some as a base to give stability to the sweet potato. Add the cream cheese, sour cream, chipotle pepper(s) and salt to the bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.

Preheat the broiler. Fill sweet potato skin with mixture and top with one tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream, if desired. 

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6 thoughts on “Blogger’s Choice Reveal: Southwestern Stuffed Sweet Potatoes

  1. These are SO, SO good. My husband hates sweet potatoes too so of course refused to try it, but I should tell him that even sweet potato haters like these!

  2. I hope that you do try them and let me know how you like them! I may have eaten a couple of the potatoes by myself and wasn't hungry by the time dinner rolled around.

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