Southwest Stuffed Sweet Potatoes

Southwest Stuffed Sweet Potatoes are piled high with a satisfyingly sweet, crunchy savory black bean and corn medley filling. Dolloped with the perfect amount of 5-Minute Cheesy Sauce for a stuffed potato that is out of this world. You can also try this recipe with classic russet potatoes, yams, purple potatoes or even Japanese sweet potatoes. There are many ways to make this comforting and hearty dish.

4 medium sweet potatoes (washed, bruised portions peeled, otherwise leave skin on)
Bean and Corn Medley
1 ½ cups black beans (home cooked or BPA-free canned)
1 cup organic corn (frozen and thawed or BPA-free canned)
1 cup organic bell pepper, seeded and diced (red, orange, yellow, or green)
1 cup red onion (diced)
1 avocado (seed removed and diced)
½ cup organic jalapeño (optional) seeded and diced
2 tsp chili powder
1 tsp ground cumin
1 tsp garlic powder
½ tsp smoked paprika (or sweet paprika)
¼ tsp salt (optional)
3 tbsp lime juice (freshly squeezed) +1 Tbsp as desired
½ cup cilantro (optional) chopped
1 batch 5-Minute Cheesy Sauce (link in Chef’s Notes)
hot sauce (optional) your choice

1

Heat oven to 425 degrees F. Prick sweet potatoes on all sides with a fork and place on a baking sheet. Bake for 40–50 minutes or until potatoes are tender when pierced in the thickest portion with a fork.

2

Meanwhile, make the bean and corn medley: Add the black beans, corn, bell pepper, red onion, avocado, and optional jalapeño to a large bowl. Stir to combine.

3

Add the chili powder, cumin, garlic powder, smoked paprika, and optional salt to a small bowl. Stir to combine.

4

Add the mixed spices, lime juice, and optional cilantro to the beans and corn. Stir to combine, then set aside until the potatoes are finished cooking.

5

Assemble your sweet potatoes: Cut open through the middle. Add approximately ¾ cup of the bean and corn medley on top.

6

Drizzle with Cheesy Sauce.

7

Add hot sauce to taste, if desired.