southwest stuffed sweet potatoes

These stuffed sweet potatoes are a great, gluten-free vegetarian main course!

southwest stuffed sweet potatoes

ingredients
  1. 2 large or 4 smaller sweet potatoes
  2. 1 tablespoon extra virgin olive oil
  3. 1 cup cooked black beans
  4. 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
  5. 1/2 cup prepared salsa
  6. 1 tablespoon fresh lime juice
  7. 1/4 teaspoon ground cumin
  8. 1/4 teaspoon salt
  9. 1/8 teaspoon pepper
  10. 1/4 teaspoon crushed red pepper flakes (optional)
  11. 1/3-2/3 cup shredded sharp cheddar

for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

instructions
  • Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
  • Bake the sweet potatoes until they are fork tender, about one hour for large ones.
  • Meanwhile, heat the oil in a skillet. Add the black beans, corn, salsa, lime juice, cumin, salt, pepper, and pepper flakes. Stir well and cook until everything is heated through, a few minutes. Remove from heat.
  • When the sweet potatoes are ready, gently cut a thin layer off of the top of each potato. Use a spoon to gently remove the flesh from each potato and place it into a medium bowl.