Monday, May 21, 2012

Southwestern Stuffed Sweet Potatoes

My daughters and daughter-in-law started a recipe blog recently.  I am also one of the contributors.  Unfortunately, I have not yet made a contribution!  However, I have been happy to try some of the recipes they have published.  I know, I'm a freeloader... Here is one recipe we tried from the blog recently.  This one comes from Laurel, and it is definitely a keeper!  Laurel found this recipe here

(If you are interested in viewing our blog, email Laurel for an invitation.) 


3 medium sweet potatoes
1.5 cups corn (frozen or canned)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, to taste
1 oz. cream cheese
1/4 cup sour cream
1 to 3 chipotles in adobo, finely minced (I used 2)
1/2 cup shredded cheese
Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle. (I was short on time and microwaved them instead! Much faster and still gets the job done.)
Saute the corn in a skillet over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot. (There will be leftovers of the filling. You can use this to fill a quesadilla for lunch the next day.)

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