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Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes
  • Quick & Easy!
  • Gluten Free!
Serves: 4Ready In: 20 minutes

Why We Like It

Stuffed sweet potatoes make a great quick meal.  The warm black beans and veggies really compliment the salsa and cool avocado!  Super delicious -- you can even cook your sweet potatoes in the slow cooker!

Cook the Sweet Potatoes:

  • 4 sweet potatoes

You can either cook your sweet potatoes in the oven, or in the microwave, depending on your time.

To bake the sweet potatoes in the oven:  preheat oven to 425 degrees. Pierce the potatoes with a fork and rub with olive oil (if desired).  Bake for 45 minutes to one hour, or until tender when pierced.

To cook the sweet potatoes in the microwave: pierce the potatoes with a fork and cook on high for about 3 minutes, then turn over and cook 3-5 minutes more (time will vary depending on your microwave).

Saute the Filling:

  • 1 Tbsp olive oil
  • 1 (15 oz) can black beans (no salt added, rinsed and drained)
  • 1/2 red onion (chopped)
  • 1 cup corn (if frozen, thawed, or fresh, cut off the cob, about 2 ears of corn on the cob)
  • 1/2 tsp ground cumin
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Add oil to a large skillet over medium high heat.  Add everything else and saute for 3-5 minutes, until slightly tender and warm.

Put it All Together:

  • 1 cup salsa (of your choice)
  • 1 avocado (peeled, cored, and sliced)
  • 1/2 cup fresh cilantro (chopped)
  • 1/4 cup Colby Jack cheese (shredded)
  • 1 jalapeno (sliced)

When the sweet potatoes are done, slit open lengthwise and fluff the insides with the fork.  Top the sweet potatoes with the filling mixture and any or all of the additional toppings.

Serve and Enjoy!

Quick Tips

If you can take advantage of in-season corn on the cob for this recipe, it makes it even better!

There are several ways to cook your corn on the cob:  wrapped in foil in the oven, on the grill, or in the microwave.  The microwave can be a quick and easy way to cook corn on the cob; just remove it from the husk, place it in a glass pan with a little water, cover with plastic wrap and peel back one corner to vent.  Cook it on high for 3-5 minutes, depending on how many you cook at one time.  Don’t be intimidated to cut it off the cob; just stand it upright in a bowl (a bundt pan works great) and using a sharp knife cut in a downward motion and cut the kernels off!

See our coaching tip for more on sweet potatoes and cooking them in the slow cooker!

Nutrition Information for one serving

  • Calories: 370
  • Fat: 13 g
  • Saturated Fat: 1.7 g
  • Total Carbohydrate: 56 g
  • Cholesterol: 0 mg
  • Fiber: 13 g
  • Sugars: 9 g
  • Protein: 10 g
  • Sodium: 540 mg