Southwest Stuffed Sweet Potatoes Recipe
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4 as
-
Calories
96 kcal
-
Course
Dinner
-
Cuisine
North American
Southwest Stuffed Sweet Potatoes Recipe
Description
This recipe begins by boiling whole sweet potatoes until just tender, careful not to overcook to avoid excess wateriness. After cooling, they are halved lengthwise, drizzled with olive oil, and sprinkled with sea salt. Both the sweet potatoes and ears of corn are grilled over medium-high heat until they develop grill marks and a mild smoky flavor, adding both texture and aromatic depth.
Once grilled, corn kernels are cut from the cobs. The sweet potato halves are spread with a layer of hummus before topping with black beans, diced cherry tomatoes, red onion, and chopped cilantro. A fresh squeeze of lime juice brightens the dish, providing a balanced interplay of creamy, sweet, smoky, and tangy elements.
The dish offers a nutritious and filling meal option that combines diverse textures from the soft sweet potato and creamy hummus to crunchy vegetables and smoky grilled corn. The toppings can also be customized as desired.
Ensure to oil the grill grate well or use a BBQ mat to prevent sticking when grilling sweet potatoes. This keeps the presentation intact and avoids waste.
Ingredients
- 4 small/medium sweet potato
- 1 cob corn
- 1 teaspoon olive oil
- ½ teaspoon salt sea salt
- ½ cup hummus see notes
- ¼ cup black beans
- ¼ cup cherry tomatoes diced
- red onion diced
- cilantro diced
- ½ lime
Instructions
- Place the sweet potatoes in a medium-sized pot and fill it with water. Bring the pot to a boil over high heat then reduce the heat and simmer the sweet potatoes for 10-12 minutes, or until they are just soft. Do not let them overcook or they will be watery.
- Remove the sweet potatoes from the pot and when they are cool enough to handle, cut them in half lengthwise. Once they've stopped steaming, drizzle them with the oil and sprinkle with the sea salt.
- Preheat your grill to medium-high - see notes. Place the sweet potatoes on the grill, cut side down. Pop the corn on the BBQ, too. Grill both for 10 minutes, turning the corn a few times (but not the sweet potatoes) until they both have grill marks on them.
- Remove the corn and sweet potatoes from the BBQ. When the corn is cool enough to handle, cut off the kernels. Divide the hummus between the grilled sweet potato halves and top with the remaining toppings and a squeeze of lime juice.
Notes
- If your BBQ grill tends to stick, oil the grate thoroughly or use a BBQ mat before grilling the sweet potatoes and corn.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4as
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Serving | 1 serving = ⅛ of the recipe | |
| Calories | 96kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 240mg | 10% |
| Potassium | 290mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 9252IU | 185% |
| Vitamin C | 4mg | 4% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
