adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Twice Baked Southwestern Sweet Potatoes
Twice Baked Southwestern Sweet Potatoes
0 Likes
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Satisfying Twice Baked Sweet Potatoes topped with black beans, corn, bell peppers, and creamy queso fresco for a vibrant and hearty meal. Delicious!
Ingredients:
  • 4 medium sweet potatoes, about 1/2 pound each
  • 1 tablespoon olive oil
  • 1/2 medium red onion, diced
  • 1/2 green bell pepper, diced
  • 1 cup black beans, rinsed well
  • 1/2 cup sweet corn, fresh or frozen
  • 1 cup crumbled queso fresco
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Fresh cilantro, chopped, for garnish
  • DAD ADD: Primo Tex-Mex Ingredients
  • Browned chorizo
  • Pickled jalapeños
  • Sour cream
  • Diced scallions
Instructions:
  • For perfectly cooked sweet potatoes, bake at 375°F for 45-60 minutes until tender. Alternatively, microwave pierced sweet potatoes in 5-minute intervals on high until hot and cooked through.
  • Prepare the filling: Heat olive oil in a skillet over medium heat. Add onions, bell pepper, black beans, and sweet corn. Season with salt and pepper, and cook for 4 to 5 minutes until the vegetables are softened but not browned. Remove from heat.
  • Split open the sweet potatoes and mash the flesh with a fork. Place queso fresco in each potato, divide the sautéed filling among them, and top with extra cheese.
  • Roast the sweet potatoes: Roast at 350°F for 20 minutes until tender.
  • Serve: Top sweet potatoes with a generous sprinkle of chopped fresh cilantro. Enjoy with Dad and additional ingredients if desired. Store leftover stuffed sweet potatoes in the fridge for 4 to 5 days and reheat in the oven for best results.

Similar Recipes