Southwest Stuffed Sweet Potatoes

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2 min read
Summary

Southwest Stuffed Sweet Potatoes are piled high with a satisfyingly sweet, crunchy savory black bean and corn medley filling. Dolloped with the perfect amount of cashew cheese sauce for a stuffed potato that is out of this world. You can also try this recipe with classic russet potatoes, yams, purple potatoes or even Japanese sweet potatoes. There are many ways to make this comforting and hearty dish.

Yields4 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

Southwest Stuffed Sweet Potatoes

Ingredients

 4 medium sweet potatoes (washed, bruised portions peeled, otherwise leave skin on)
Bean and Corn Medley
 1 ½ cups black beans (home cooked or BPA-free canned)
 1 cup organic corn (frozen and thawed or BPA-free canned)
 1 cup organic bell pepper, seeded and diced (red, orange, yellow, or green)
 1 cup red onion (diced)
 1 avocado (seed removed and diced)
 ½ cup organic jalapeño (optional) seeded and diced
 2 tsp chili powder
 1 tsp ground cumin
 1 tsp garlic powder
 ½ tsp smoked paprika (or sweet paprika)
 ¼ tsp salt (optional)
 3 tbsp lime juice (freshly squeezed) +1 Tbsp as desired
 ½ cup cilantro (optional) chopped
 1 batch 5-Minute Cheesy Sauce (link in Chef’s Notes)
 hot sauce (optional) your choice

Directions

1

Heat oven to 425 degrees F. Prick sweet potatoes on all sides with a fork and place on a baking sheet. Bake for 40–50 minutes or until potatoes are tender when pierced in the thickest portion with a fork.

2

Meanwhile, make the bean and corn medley: Add the black beans, corn, pepper, red onion, avocado, and optional jalapeño to a large bowl. Stir to combine.

3

Add the chili powder, cumin, garlic powder, smoked paprika, and optional salt to a small bowl. Stir to combine.

4

Add the mixed spices, lime juice, and optional cilantro to the beans and corn. Stir to combine, then set aside until the potatoes are finished cooking.

5

Assemble your sweet potatoes: Cut open through the middle. Add approximately ¾ cup of the bean and corn medley on top.

6

Drizzle with Cheesy Sauce.

7

Add hot sauce to taste, if desired.

Chef's Notes

Substitutions
Substitute large yams for sweet potatoes.

Instead of black beans, use kidney, pinto, or other beans of choice.

Instead of red onion, use white or yellow onion.

Substitute freshly squeezed lemon juice or orange juice for lime juice.

Instead of cilantro, use parsley or chives.

Prep Ahead
Prepare the Bean and Corn Medley ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe.

Make the sweet potatoes ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe. Reheat in the oven at 400 degrees F for 10–15 minutes.

Make the 5-Minute Cheesy Sauce ahead of time and store in an airtight container in the refrigerator for up to 5 days before making this recipe or freeze for up to one month.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days.

Ingredients

 4 medium sweet potatoes (washed, bruised portions peeled, otherwise leave skin on)
Bean and Corn Medley
 1 ½ cups black beans (home cooked or BPA-free canned)
 1 cup organic corn (frozen and thawed or BPA-free canned)
 1 cup organic bell pepper, seeded and diced (red, orange, yellow, or green)
 1 cup red onion (diced)
 1 avocado (seed removed and diced)
 ½ cup organic jalapeño (optional) seeded and diced
 2 tsp chili powder
 1 tsp ground cumin
 1 tsp garlic powder
 ½ tsp smoked paprika (or sweet paprika)
 ¼ tsp salt (optional)
 3 tbsp lime juice (freshly squeezed) +1 Tbsp as desired
 ½ cup cilantro (optional) chopped
 1 batch 5-Minute Cheesy Sauce (link in Chef’s Notes)
 hot sauce (optional) your choice

Directions

1

Heat oven to 425 degrees F. Prick sweet potatoes on all sides with a fork and place on a baking sheet. Bake for 40–50 minutes or until potatoes are tender when pierced in the thickest portion with a fork.

2

Meanwhile, make the bean and corn medley: Add the black beans, corn, pepper, red onion, avocado, and optional jalapeño to a large bowl. Stir to combine.

3

Add the chili powder, cumin, garlic powder, smoked paprika, and optional salt to a small bowl. Stir to combine.

4

Add the mixed spices, lime juice, and optional cilantro to the beans and corn. Stir to combine, then set aside until the potatoes are finished cooking.

5

Assemble your sweet potatoes: Cut open through the middle. Add approximately ¾ cup of the bean and corn medley on top.

6

Drizzle with Cheesy Sauce.

7

Add hot sauce to taste, if desired.

Southwest Stuffed Sweet Potatoes