Southwestern Stuffed Sweet Potatoes
These southwestern-inspired stuffed sweet potatoes are delicious, simple to make, and healthy all at the same time (something that's hard to achieve!). Baked sweet potatoes are topped with a delicious southwestern mix of black beans, corn, radish, red onion, and cilantro. Note on prep time: while the total time indicates 50 minutes, you can prepare everything else WHILE the potatoes bake for about 30 minutes, so it really is closer to a 30 minute meal :)
Servings 6 filled sweet potato HALVES
- 3 medium (10-11 ounces EACH) sweet potatoes, washed and cut in half lengthwise
- 1 tablespoon olive oil
- 1/4 cup diced red onion (Note 1)
- 1 teaspoon minced garlic
- 1 can (15 ounces) fire-roasted corn, drained (Note 2)
- 1 can (15 ounces) black beans, drained and rinsed
- 1 tablespoon finely chopped jalapeno, optional
- 1/2 cup thinly sliced radish
- 1 tablespoon lime juice
- 1/3 cup finely chopped cilantro
- 1/4 teaspoon EACH: ground cumin, fine sea salt, freshly cracked pepper
- Optional: guacamole, additional fresh lime juice, sprinkle of queso cotija cheese
- 1/2 cup full-fat regular mayo
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon smoked paprika
- 1-2 teaspoons adobo SAUCE (from a can of chipotles)
SWEET POTATOES: Preheat the oven to 400 degrees F. While oven is preheating, prep the sweet potatoes. Scrub the potatoes, cut them exactly in half (lengthwise), and place on a large sheet pan. Drizzle olive oil over the potatoes and then rub the oil onto both sides of the potatoes. Sprinkle about 1/2 teaspoon of salt evenly over the flesh side of the potatoes and then place the potatoes flesh side DOWN. Sprinkle about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake for 30-37 minutes (depending on size of potatoes/personal preference for tenderness) or until skin looks shriveled and potatoes are tender. A 5-6 ounce potatoes will cook in around 25-27 minutes, 6-8 ounce potatoes around 30 minutes, and 9-11 ounce potatoes around 33-37 minutes.
TOPPING: In a large bowl, combine the diced red onion, minced garlic, corn, black beans, jalapeno, radish, lime juice, cilantro, cumin, salt, and pepper. Stir to combine. Taste and adjust salt/pepper to personal preference. Set aside.
SAUCE: In a small bowl, whisk together all of the sauce ingredients. Start with only adding 1 teaspoon of the SAUCE (liquid surrounding the actual chipotles) from the can of chipotles. Add more of the sauce until you've reached your desired heat preference. You can even add a half or full chipotle pepper from the can if you like a lot of heat. Just chop it up and then blend with the other ingredients. Season sauce to taste with salt (I add 1/8 teaspoon salt).
ASSEMBLE: once sweet potatoes are fork tender, remove from the oven. Flip the potatoes flesh side up and smash down the insides a little bit with a fork. Then add the filling, plenty of sauce, and any other optional additions (guacamole, additional fresh lime, small sprinkle of queso cotjia). Serve immediately.
Note 1: to take away the "bite" of red onions, soak them in a cup of cold water for about 10 minutes. Drain well and add to the mix.
Note 2: if you have fresh corn you can use it here! Grill up 2 ears of corn (grill pan or grill) and cut off the cob and then add. OR roast regular canned corn or frozen corn in a skillet. Let cool completely before adding to the other ingredients.