Southwest Stuffed Sweet Potatoes
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Southwest Stuffed Sweet Potatoes
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Our Southwest Stuffed Sweet Potatoes are filled with a zesty blend of corn, cheese, avocado, and salsa for a nutrient rich twist on a loaded baked potato.Yield: 4 stuffed sweet potatoes
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Ingredients
For the Potatoes
- 4 large sweet potatoes
- 2 c cooked black beans,
- 1 avocado, pitted and diced
- 2 oz queso fresco (or shredded cheddar)
- 1 recipe Corn Salsa (See following)
For the Corn Salsa
- 1 1/2 c sweet corn , thawed if frozen
- 1 c diced tomato
- 1 tsp lime juice
- 1 tsp white wine vinegar
- 1 tsp oregano
- 1/2 tsp paprika
- 1/4 tsp chili powder
- 1/4 tsp salt
- hot sauce (your favorite variety), to taste
Instructions
- Preheat your oven to 450F. Wash sweet potatoes, prick with a fork, and bake in the oven for 30-45 minutes, until fork tender.
- Combine the Corn Salsa ingredients in a large bowl, adding hot sauce to taste. Mix to combine.
- When your sweet potatoes are soft when pricked with a fork, remove them from oven. Let them stand for a few minutes to cool before serving.
- To serve your Southwest Sweet Potatoes, cut a slit, lengthwise, in the potato. Fill with beans, corn salsa, avocado, and cheese.
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