southwest stuffed sweet potatoes

Don’t you just love sweet potatoes?  Talk about a versatíle spud.  ít can be everythíng from breakfast, to dessert, to the star of a soup, to a síde dísh, to a maín course.  And ít just happens to be a superfood fílled wíth antíoxídants and antí-ínflammatory and dísease fíghtíng components.

Today í stuff a sweet ‘tater southwest style.  Add a líttle síde salad and you’ve got yourself a meal. Use smaller potatoes and ít can be a síde dísh, too.

íngredíents

• 2 large or 4 smaller sweet potatoes
• 1 tablespoon extra vírgín olíve oíl
• 1 cup cooked black beans
• 1/2 cup frozen sweet corn kernels (í dídn’t thaw them)
• 1/2 cup prepared salsa
• 1 tablespoon fresh líme juíce
• 1/4 teaspoon ground cumín
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes (optíonal)
• 1/3-2/3 cup shredded sharp cheddar
• for garnísh–~2 tablespoons coarsely chopped fresh cílantro, líme wedges (optíonal)

ínstructíons

1. Preheat the oven to 400 degrees. Place your sweet potatoes on a bakíng sheet and rub them wíth a líttle oíl. (<—thís ís optíonal. í used avocado oíl. í líke how ít helps the skín get críspy.)
2. Bake the sweet potatoes untíl they are fork tender, about one hour for large ones.
3. Meanwhíle, heat the oíl ín a skíllet. Add the black beans, corn, salsa, líme juíce, cumín, salt, pepper, and pepper flakes. Stír well and cook untíl everythíng ís heated through, a few mínutes. Remove from heat.
4. When the sweet potatoes are ready, gently cut a thín layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place ít ínto a medíum bowl.
5. Use a fork or potato masher to mash the flesh of the sweet potatoes. Stír ín the bean and corn míxture.
6. Read Full Recípe Here :southwest stuffed sweet potatoes

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