Southwest Stuffed Sweet Potatoes
Our Southwest Stuffed Sweet Potatoes are filled with a zesty blend of corn, cheese, avocado, and salsa for a nutrient rich twist on a loaded baked potato.Yield: 4 stuffed sweet potatoes
Servings: 4 people
Ingredients
For the Potatoes
- 4 large sweet potatoes
- 2 c cooked black beans,
- 1 avocado, pitted and diced
- 2 oz queso fresco (or shredded cheddar)
- 1 recipe Corn Salsa (See following)
For the Corn Salsa
- 1 ½ c sweet corn , thawed if frozen
- 1 c diced tomato
- 1 teaspoon lime juice
- 1 teaspoon white wine vinegar
- 1 teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- Hot sauce (your favorite variety), to taste
Instructions
- Preheat your oven to 450F. Wash sweet potatoes, prick with a fork, and bake in the oven for 30-45 minutes, until fork tender.
- Combine the Corn Salsa ingredients in a large bowl, adding hot sauce to taste. Mix to combine.
- When your sweet potatoes are soft when pricked with a fork, remove them from oven. Let them stand for a few minutes to cool before serving.
- To serve your Southwest Sweet Potatoes, cut a slit, lengthwise, in the potato. Fill with beans, corn salsa, avocado, and cheese.