Southwest Stuffed Sweet Potatoes #vegetarian #potatoes

Southwest Stuffed Sweet Potatoes #vegetarian #potatoes

Don't you simply cherish sweet potatoes? Discussion about a flexible spud. It tends to be everything from breakfast, to dessert, to the star of a soup, to a side dish, to a primary course. Also, it simply happens to be a superfood loaded up with cancer prevention agents and calming and ailment battling segments.

Today I stuff a sweet 'potato southwest style. Include a little side serving of mixed greens and you have yourself a supper. Utilize littler potatoes and it very well may be a side dish, as well.

Presently this formula, as composed is simple, however not snappy. The main thing making it not speedy is preparing the sweet potato in the stove. This takes around a hour in the event that you are utilizing the huge ones. Whatever remains of the prep in the formula? 10 minutes. Tops.

I like to prepare the sweet potatoes in the broiler (so the skin gets somewhat fresh), however in the event that you need to transform this into an actually quick weeknight supper and utilize the microwave, I won't pass judgment on you. The darn microwave is my foe. I need to kick it to the check, yet what occupied mother can oppose having something like a sweet potato that takes a hour to cook in the broiler prepared in 10 minutes? On the off chance that you utilize the microwave, this simple formula transforms into an overly quick, simple formula.

Southwest Stuffed Sweet Potatoes #vegetarian #potatoes

Also try our recipe : ROASTED PARMESAN BROCCOLI #vegetarian #parmesan

Ingredients :
  • 2 large or 4 smaller sweet potatoes
  • 1 tablespoon extra virgin olive oil
  • 1 cup cooked black beans
  • 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
  • 1/2 cup prepared salsa
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/3-2/3 cup shredded sharp cheddar
  • for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

Instructions :
  1. Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
  2. Bake the sweet potatoes until they are fork tender, about one hour for large ones.
  3. Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
  4. When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.
  5. Use a fork or potato masher to mash the flesh of the sweet potatoes. Stir in the bean and corn mixture.
  6. Spoon the mixture back into the skin of the sweet potato and top each one with the shredded cheese.
  7. Put the cheese-topped sweet potatoes back into the oven under the broiler and broil until the cheese is melted, about two minutes. Enjoy!
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