So I know I’ve posted a stuffed sweet potatoes recipe before, but I found another version I just had to try. It’s a unique combination of savory and sweet; it’s healthy, too.
The stuffing tastes much like a chunky salsa thanks to chopped tomatoes, onion, cilantro and other spices. Black beans add a hearty element to the mixture. You can also add corn, but I didn’t have it on hand that day.
Just bake the sweet potatoes (or wrap them in foil and cook them on low in the slow cooker for 6-8 hours), cut open and stuff with the southwestern-style mixture. A little cheese and sour cream would probably be good toppings, but I resisted in order to keep the meal as healthy as possible.
Stuffed Sweet Potatoes Southwestern Style
- 4 small sweet potatoes
- 1 teaspoon olive oil
- 1 small red onion, diced
- 1 clove garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 cup canned, chopped tomatoes with juices
- 1/2 cup cooked black beans
- 1/2 cup frozen corn kernels
- 2 tablespoons fresh chopped cilantro
- Sea salt and freshly ground pepper, to taste
Preheat oven to 400 degrees F.
Put the sweet potatoes on baking sheet and bake for 30 minutes. Remove from oven, prick a few times with a fork and put back in the oven for 30 more minutes or until tender.
While the sweet potatoes are baking, heat a medium skillet over medium heat. Add the olive oil and the onions. Cook for 2 minutes, until the onions are softened, but not translucent. Add the garlic and cook for 30 more seconds, and then add the cumin, chili powder, and a pinch of salt. Add the tomatoes, beans and corn. Stir until combined; add the cilantro and season with salt and pepper to taste.
To serve, remove the sweet potatoes from the oven, slice down the middle and season lightly with salt. Divide the filling between the potatoes and serve.