We found a whole new way to serve sweet potatoes. I will admit, the thought of adding cheese and beans to sweet potatoes didn’t sound too appealing at first. After the first bite, we realized that they belong together. I’m sure that this recipe will also taste great with baked potatoes, but definitely try out the sweet potato version first — you might never go back!
Loaded Southwest Sweet Potatoes
Courtesy of eMeals.com
Ingredients (for two):
– 2 large sweet potatoes or yams
– 1 can black beans, rinsed
– 1/2 red bell pepper, diced
– 1 shallot, diced
– 1/2 cup frozen corn kernels
– 1/4 cup shredded non-fat cheddar cheese
– 1/4 cup unflavored Greek yogurt
– 1/2 tsp. taco seasoning
– Chipotle chili powder
– Smoked paprika
– Salt and pepper
– Olive oil
Use a fork to poke holes all over the sweet potatoes. Place them on a plate and nuke them in the microwave for a good 15-20 minutes, turning them over from time to time. They might need additional time in the microwave depending on how large they are.
Meanwhile, pour the frozen corn kernels into a small pie pan or brownie pan. Sprinkle on olive oil, cumin, and chili powder over top. Place the pan into the oven and broil the corn on high to roast them. Keep the oven door slightly ajar so you can keep an eye on the corn to prevent them from burning.
Meanwhile, dice up the bell pepper and shallot, and add them to a large skillet. Sprinkle on as much chipotle chili powder, cumin, smoked paprika, salt, and pepper as you wish. Stir well. Cook over medium heat, stirring often, until the shallots become fragrant and translucent.
Drain a can of black beans and add them to the skillet. Continue cooking and stirring until the beans have become hot.
To make a creamy sauce, add the Greek yogurt and taco seasoning in a bowl and mix well.
Once the sweet potatoes are done, place each on their own individual plate. Slice them down the middle and sprinkle on the Cheddar cheese, black bean mixture, roasted corn kernels, and dabs of the creamy yogurt sauce. Enjoy!
The sweet, cheesy, and spicy flavors of these loaded sweet potatoes are a wonderful and unexpected combination. Just one potato is enough to fill you up. And, by going with the low-fat or non-fat ingredient options, this becomes an easy and guiltless meal for two.
Evan’s summary: These rock. That’s a pretty accurate description. I think we might try to make a large, Mexi-style sweet potato casserole in the near future.
Hope you like them as much as we do!
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