Preheat the oven to 350 F. Place the sweet potatoes
on a baking sheet or large pan and bake for 50 to 60
minutes, until fork tender. Remove from the oven and
set aside until cool enough to handle.
Saute the corn in a dry heavy skillet, preferably
cast iron, over medium-high heat. Sprinkle with
salt, cumin, chili powder and oregano. Cook until
the corn is roasted and browned (about 7 to 10
minutes). Transfer to a small bowl set aside.
To the skillet, add the canola oil over medium
heat. Add the onions and cook until just tender.
Remove to the bowl with the corn; add the black
beans and as much cilantro as you wish to the bowl
and lightly mix to combine all ingredients.
When the sweet potatoes are cool enough to handle,
cut them in half, lengthwise. Carefully scoop out
the flesh, leaving about a 1/8 border in the
skins, and place into a large mixing bowl. Stir
the cream cheese, sour cream, and chipotle
pepper(s) into the mixing bowl with the sweet
potatoes. Mash with a potato masher to desired
texture. Gently stir in the corn and black bean
mixture.
Preheat the broiler. Fill each potato skin with the
potato-corn mixture, and top each with about 1.5
Tbsp. of cheese. Broil for 2 minutes, or until
cheese is melted and hot.
Originally Submitted
6/28/2012
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