These stuffed sweet potatoes are a great, gluten-free vegetarian main course!
2 large or 4 smaller sweet potatoes
1 tablespoon extra virgin olive oil
1 cup cooked black beans
1/2 cup frozen sweet corn kernels (I didn’t thaw them)
1/2 cup prepared salsa
1 tablespoon fresh lime juice
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon crushed red pepper flakes (optional)
1/3–2/3 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!
Keywords: stuffed sweet potatoes