Mexican Twice Baked Sweet Potato
Baked sweet potatoes scooped out and mashed with cream cheese and yogurt, then folded together with black beans, skillet-roasted corn and sauteed onion, pepper and garlic. The filling goes back into the skins, gets a cap of melted cheese, and eats like a full meal in a shell.
Ingredients
- 1 piece sweet potato, medium
- 1 can black beans, rinsed and drained
- 1 can frozen corn, handwritten note says to use frozen corn; use an equivalent amount (about 1 1/2 cups)
- 1 piece onion, small, diced
- ½ cup red pepper, diced
- 1 clove garlic, pressed
- 1 teaspoon chili powder
- cumin, to taste
- 1 ounce light cream cheese
- ¼ cup greek yogurt, or sour cream
- salt and pepper, to taste
- ½ cup cheddar cheese, shredded; Monterey Jack or Colby also work
- 1 tablespoon oil, for sauteing
Method
- Preheat oven to 350 degrees and baked sweet potatoes for about an hour, until soft. Check by poking with a fork.
- Heat a skillet (cast iron is the best) over medium high heat. Do not add any oil or butter, and add corn to pan. Sprinkle with chili powder, cumin, salt and pepper. Do not stir. Let the corn roast for a few minutes before stirring. Roast for about 10 minutes until nice and brown. Set aside in a bowl with black beans.
- Heat a tablespoon of oil and saute onions, peppers, and garlic. Set aside.
- Remove sweet potatoes from the oven and let cool for a few minutes. Cut sweet potatoes in half and scoop out flesh. Leave a little lining of the flesh inside to help keep the shape of the sweet potato.
- In a large bowl mix sweet potatoes, cream cheese, yogurt or sour cream, and mix using a hand mixer.
- Careful mix black beans, roasted corn, sauteed onions, peppers, garlic, and cilantro into the sweet potato mix. (Cilantro was crossed off the ingredient list, so omit it.)
- Scoop the filling into sweet potato skins. Top with cheese and broil for 5 minutes, until cheese is nice and bubbly. I had filling leftover, so I put it in a casserole dish, topped with cheese and baked.