Southwestern Stuffed Sweet Potatoes
These loaded sweet potatoes are a delightful twist on a classic favorite. With a crispy exterior and a fluffy interior, these colorful beauties are generously stuffed with a zesty mix of black beans, guacamole, salsa, and cheese, creating a flavorful and satisfying meal that's sure to impress. Enjoy the burst of flavors and textures in every delicious bite!
— Constant Cookbook
Ingredients
- 4 large sweet potatoes
- kosher salt and freshly cracked black pepper
- 1 cup cooked black beans
- 1 recipe Guacamole
- 1/2 cup salsa or pico de gallo
- 1/2 cup cheese
- chopped red onions
- chopped fresh cilantro
Instructions
- Preheat the oven to 400 degrees F.
- Using a knife or a fork, carefully poke holes all over the sweet potatoes. Place the sweet potatoes onto a baking sheet and transfer to the heated oven. Bake for 50-60 minutes until fork tender.
- Remove the sweet potatoes from the oven and slice them open. Scoop out a bit of the inside to make room for the stuffing.
- Season the interior with salt and pepper and set aside.
- In a medium bowl, combine the corn, black beans, cheese, salsa, red onions, chives and cilantro and toss to combine.
- Using a spoon, stuff each sweet potato with equal parts of the mixture until majorly overflowing. Add extra cheese on top.
- Transfer the stuffed sweet potatoes back into the oven and let bake for another 10 minutes to melt the cheese.
- Remove the sweet potatoes from the oven and sprinkle with optional garnishes. Serve immediately.
Nutrition
- Calories: 315 kcal
- Carbohydrate Content: 67 g
- Protein Content: 11 g
- Fat Content: 1 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 2 mg
- Sodium Content: 346 mg
- Fiber Content: 12 g
- Sugar Content: 10 g
- Unsaturated Fat Content: 0.6 g
- Serving Size: 1 serving
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