Mexican Stuffed Sweet Potatoes are an easy and delicious dinner to whip together on that busy weekday night! If your family doesn’t like sweet potatoes, simply switch them out for regular Russet Potatoes.
Ingredients: *Serves 4
- 4 medium sweet potatoes (can also use Russet Potatoes)
- 1 Tbsp. olive oil
- 1/2 yellow onion, chopped
- 1 cup frozen corn
- 1 can black beans, rinsed and drained
- Pinch of salt and pepper
- 2 ounces light cream cheese
- 1/2 cup plain Greek yogurt or light sour cream
- 1 Tbsp. milk
- 1/2 cup cilantro, roughly chopped
- Cheese for topping (feta, pepper jack, cheddar, etc.)
- Preheat the oven to 350 degrees. Rub olive oil and sea salt on potatoes and stick them with a fork. Bake for 45-60 minutes.
- Heat the olive oil in a medium-sized skillet and sauté the onion over low heat until soft and translucent. Add the corn, black beans, salt and pepper. Once they have warmed, remove from the heat and set aside.
- Remove the sweet potatoes from the oven when tender and let cool for 5-10 minutes.
- Cut the sweet potatoes in half and scrape the flesh out, leaving the skins intact.
- Mix the flesh of the sweet potatoes with the cream cheese, yogurt and milk. Once mixed, stir in the sautéed vegetables and ¼ cup of cilantro.
- Place the filling back into the empty skins, top each one with some cheese, and broil in the oven until the cheese is melted; about 5 min.
- Top with the rest of the cilantro and some additional yogurt or sour cream.
- Serve warm.
For more recipes like this, visit Kiwi & Carrot, produced by our food blogger, Sarah Romero.