Sweet potatoes are so versatile. I love using them along with mexican or southwest flavors. This stuffed sweet potato recipe is hearty and filling, it’s easy enough to make on a weeknight, and holds up well as meal prep.
I used queso fresco but cheddar, pepper jack or really any other cheese could be substituted. Other welcome additions would be salsa, sauteed peppers and onions, avocado, jalapenos…the possibilities are endless.
AuthorShannon
Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.
Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco
While potatoes are baking heat a pan over medium high heat. Add corn and season with 1/2 tsp chili, 1/2 tsp cumin, and 1/2 tsp chili powder. Allow to sit untouched for 2 minutes, stir and allow to cook for another 2 minutes or until there is a slight char on the corn.
Heat black beans in microwave or on stove top.
Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.
Top each sweet potato with corn, black beans, and tomatoes.
Sprinkle with queso fresco and cilantro, serve with a lime wedge.
Ingredients
Directions
Preheat oven to 425. Poke sweet potato a few times with a fork and bake until tender, about 45 minutes.
Cut grape tomatoes in half. Thinly slice green onions. Crumble queso fresco
While potatoes are baking heat a pan over medium high heat. Add corn and season with 1/2 tsp chili, 1/2 tsp cumin, and 1/2 tsp chili powder. Allow to sit untouched for 2 minutes, stir and allow to cook for another 2 minutes or until there is a slight char on the corn.
Heat black beans in microwave or on stove top.
Once potatoes are baked, cut a slit in the top and fluff up the insides with a fork.
Top each sweet potato with corn, black beans, and tomatoes.
Sprinkle with queso fresco and cilantro, serve with a lime wedge.
