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Stuffed Sweet Potato

Southwest Stuffed Sweet Potatoes Recipe

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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Calories: 418
Ingredients Method Notes

Ingredients
  

  • 4 medium sweet potatoes
  • 1 tbsp olive oil, plus extra for rubbing
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup fresh or frozen corn kernels
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • ½ tsp salt, plus a pinch for the potatoes
  • ¼ tsp black pepper
  • ½ cup shredded pepper jack or sharp cheddar cheese
  • ⅓ cup sour cream or plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 2 tbsp chopped fresh cilantro, plus more for topping

Method
 

  1. Preheat oven to 400°F (200°C). Prick sweet potatoes, rub with olive oil, and roast on a lined baking sheet for 50 to 60 minutes, until a knife slides through easily.
  2. Meanwhile, warm 1 tbsp olive oil in a skillet over medium heat. Sauté bell pepper 5 minutes, add garlic for 30 seconds, then stir in beans, corn, paprika, cumin, salt, and pepper. Cook 4 to 5 minutes until hot.
  3. Slice open the cooked potatoes, fluff the flesh, and season with a pinch of salt. Spoon filling into each potato and top with cheese. Return to oven for 2 to 3 minutes to melt, if desired.
  4. Mix sour cream and lime juice, drizzle over potatoes, and garnish with cilantro. Serve warm.

Notes

If the potatoes finish before you’re ready, keep them warm in a low oven. The filling can be made a day ahead and reheated, so all you have to do is roast fresh potatoes and assemble. For a dairy free version, use a vegan sour cream and cheese alternative.