I saw a recipe for stuffed sweet potatoes on pinterest the other day and I thought that it was a great idea! I love southwestern flavors but have never tried them with sweet potato. I have to admit, it works.
They came out really delicious and they were so easy to make! It takes quite a bit of patience though because the sweet potatoes take a while to cook, but it’s worth it! They would go great as a healthy and filling appetizer, or even packed up for lunch!
The green chili sour cream is also extremely easy to make and elevates the dish with a more southwestern flavor! I doused my potato in the sour cream and feel as though I could have definitely added more.
Southwestern Stuffed Sweet Potatoes with Green Chili Sour Cream
2 medium/small sweet potatoes
1/4 cup red bell pepper – diced
1/4 cup green bell pepper – diced
1/4 cup onion – diced
2 cloves of garlic- diced
1 lime (zest and juice)
1/2 cup black beans
1/2 cup canned/thawed corn
1 teaspoon chili powder
salt and pepper to taste
4 tablespoons sour cream
2 tablespoons diced green chili’s (from a can)
Cheese for topping
1. Make the green chili sour cream – mix the sour cream and green chili’s together and place in the fridge
2. Start by massaging the sweet potatoes with olive and salt until fully coated. Remember that you will be eating the skins so you want them to be tasty! Bake in a 375 degree oven until the middle is soft (about an hour).
3. Combine onion, peppers, and garlic in a pan and saute for about 7 minutes. Add the beans, corn, chili powder, salt and pepper, and the lime zest and juice. Cook for about another 3 minutes. Put aside.
4. Once the sweet potatoes are done, cut in half and scoop out the flesh. Combine in a bowl with a pinch of salt. Then, add the corn and bean mixture and mix well. Lay the sweet potato skins back on a pan and divide the stuffing equally between them. Top with some cheese and place under the broiler for about 2 minutes.