I have another delicious recipe today from Britt at Get Fit with Brit and she actually has an entirely new website so check it out at Body Design By Brit. I love how she makes really healthy food taste delicious and puts a combo together packed with lots of good nutrient rich ingredients. I love cooking sweet potatoes so I thought these sounded amazing to try. I made them for dinner last night and even though they require a little bit of work, they turned out delicious and definitely worth it. Hope you enjoy them too!
HEALTHY MEXICAN STUFFED SWEET POTATOES
| INGREDIENTS |
3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 Tbs butter
1/2 yellow onion, chopped
2-4 canned chipotle peppers in adobe sauce, minced or pureed [these add lots of spice to the recipe so if you don't love hot things then I would skip out on these]
1/3 cup plain nonfat greek yogurt
1 tsp salt [or however much to your taste]
1/2 cup cilantro, roughly chopped
6 Tbs shredded cheese of choice
| DIRECTIONS |
1 | Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes
2 | While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning [as much as you want]. Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3 | Saute the onion in the butter over medium heat until soft and translucent. Set aside.
4 | Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the inside of the sweet potatoes out leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5 | Mix the flesh of the sweet potatoes with the greek yogurt, chipotle peppers, and salt. You can use a hand mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.
6 | Scoop the potato mixture into the skins and top each with 1 Tbs shredded cheese. Broil for about 5 minutes or until cheese is melted.
The filling is delicious by itself as well! I also liked adding a little ranch dressing on the side when eating these to help balance out the spice.