Stuffed Sweet Potatoes!!
These stuffed sweet potatoes with southwest seasoning are the perfect fall lunch or dinner meal option! They are so easy to whip up and very filling! Enjoy!
Ingredients
- 2 sweet potatoes similar sized so they cook evenly
- 1 cup corn canned
- 1 cup black beans canned
- ½ teaspoon chili powder
- ¼ teaspoon ground cumin
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
- ½ teaspoon salt
- dash pepper
- dash cayenne
- 2 tablespoon butter
- ½ cup shredded cheese blend
Instructions
- Preheat the oven to 400 degrees.
- Wash and dry the sweet potatoes. Keeping the skin on, poke holes into the potatoes.
- Place sweet potatoes directly onto the oven rack once the oven is at temperature. They will drip as they cook, so place a cookie sheet underneath them if desired. cook for 40-50 minutes, or until done. The sweet potatoes are thoroughly cooked when a fork pokes easily into their center.
- while the potatoes are baking, heat the canned corn and black beans on the stove top. Once they are thoroughly heated through, take them off the heat and combine 1 cup corn and 1 cup black beans into a heat safe bowl.
- Next, make the southwest seasoning blend. Combine all of the spices, and then pour that into the corn and black bean mixture. Stir the seasoning blend in thoroughly so it completely coats the corn and black beans.
- Once the sweet potatoes are ready, take them out of the oven and split them open at the top by cutting along the length (not width) of the sweet potato. Do not cut all the way through the potato, so it holds itself together.
- Coat the inside of each sweet potato with butter!
- Add heaping spoonfuls of the corn and black bean mixture into the sweet potatoes, filling them all the way to the top!
- Generously sprinkle shredded cheese over the top of the stuffed sweet potatoes.
- Broil the stuffed sweet potatoes on a cookie sheet on high for 2 minutes, or until the cheese has fully melted.
- Take out of the oven and enjoy!!
Tried this recipe?Let us know how it was!