Don’t you just love sweet potatoes? Talk about a versatile spud. It can be everything from breakfast, to dessert, to the star of a soup, to a side dish, to a main course. And it just happens to be a superfood filled with antioxidants and anti-inflammatory and disease fighting components.
Today I stuff a sweet ‘tater southwest style. Add a little side salad and you’ve got yourself a meal. Use smaller potatoes and it can be a side dish, too.
Now this recipe, as written is easy, but not quick. The only thing making it not quick is baking the sweet potato in the oven. This takes about an hour if you are using the really big ones. The rest of the prep in the recipe? 10 minutes. Tops.
I prefer to bake the sweet potatoes in the oven (so the skin gets a little crispy), but if you want to turn this into a really fast weeknight meal and use the microwave, I won’t judge you. The darn microwave is my nemesis. I want to kick it to the curb, but what busy mom can resist having something like a sweet potato that takes an hour to cook in the oven ready in 10 minutes? If you use the microwave, this easy recipe turns into a super fast, easy recipe.
I used a prepared salsa in this recipe to make it as easy as possible. What kind of salsa you use can obviously alter the flavor profile you end up with. You can use a chunkier one if you’d like chunks of tomato, or a smoother one if you’d like them to blend in. You can make this spicier or mild depending on what salsa you use, as well.
My kids, of course, won’t eat any kind of potato stuffed with anything, so they get this meal deconstructed. I keep telling myself I won’t deconstructing their meals when they’re in high school. Right? Right?!!
- 2 large or 4 smaller sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1 cup cooked black beans
- ½ cup frozen sweet corn kernels (I didn't thaw them)
- ½ cup prepared salsa
- 1 tablespoon fresh lime juice
- ¼ teaspoon ground cumin
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes (optional)
- ⅓-2/3 cup shredded sharp cheddar
- for garnish--~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)
- Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<---this is optional. I used avocado oil. I like how it helps the skin get crispy.)
- Bake the sweet potatoes until they are fork tender, about one hour for large ones.
- Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
- When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.
- Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture.
- Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.
- Put the cheese-topped sweet potatoes back into the oven under the broiler and broil until the cheese is melted, about two minutes. Enjoy!