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Stuffed Sweet Potatoes Recipe

   
 

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     Stuffed Sweet Potatoes

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 large sweet potatoes
1 large can of corn
1 tsp chilli
2 tsp cumin
1/2 tsp oregano
1 yellow onion diced
1 can kindey beans
1 oz cream cheese
cheddar cheese to top
 
sour cream

Instructions
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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