Are you a fan of my Southwest Stuffed Peppers? Well then you are sure to enjoy these close relatives. A baked sweet potato filled with beans and corn goodness. This is simple to whip up and can easily serve as a main dish any night of the week.
Recipe yields 6 servings
3 large sweet potatoes
1 medium yellow onion
1 can of black beans
1 can of sweet corn
1 tsp olive oil
1/4 cup light cream cheese
1 cup shredded cheese
Place potatoes on a baking sheet in a 400 degree oven for 35-40 minutes or until easily pierced with a fork. Remove and slice in half lengthwise.
While potatoes are cooking, add corn to a dry skillet and cook on high heat to roast corn.
Remove from heat and add to a bowl to reserve.
Dice the onions and add to the skillet. Drizzle with oil and saute until soft.
Add the onions to the same bowl as the corn and reserve.
Add the black beans to the bowl and mix all ingredients together.
Using a spoon, scoop out the insides of the sweet potato halves. Reserve insides in a medium bowl.
Mash up the potato insides until smooth. Add cream cheese and combine with potato mash. Stir in the vegetable and bean mixture until evenly distributed.
Refill the potato 'boats' with the new mixture.Top with the shredded cheese.
Return the potatoes to the oven and bake for 5-8 minutes until cheese is melted.
Serve alone or alongside a simple main dish. Enjoy!