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.
Course Dinner, lunch
Keyword stuffed sweet potatoes
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Servings 6filled sweet potato HALVES
3medium (10-11 ounces EACH)sweet potatoes,washed and cut in half lengthwise
SWEET POTATOES: Preheat the oven to 400 degrees F. While the oven is preheating, scrub the potatoes, cut them in half (lengthwise), and place them on a large sheet pan. Drizzle olive oil over the potatoes and 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 arrange the potatoes on the pan, flesh side down. Sprinkle about 1/4 teaspoon salt evenly over the skin of the potatoes. Bake for 30-37 minutes (depending on the size of potatoes and personal preference for tenderness) or until the skin looks shriveled and potatoes are tender. A 5-6 ounce potato 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 (see note 1), minced garlic, corn (see note 2), black beans, jalapeño, 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 by adding 1 teaspoon of the adobo sauce (the 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 the 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. Spoon the filling, plenty of sauce, and any other optional additions (guacamole, additional fresh lime, a small sprinkle of queso cotija) over the potatoes. 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 2 ears of corn (grill pan or grill) and cut off the cob and then add to the recipe. You can also roast well-drained canned or frozen corn in a skillet. Let cool completely before adding to the other ingredients.