Southwest Sweet Potato Boats
2016-04-10 13:32:34
Yields 6
Prep Time
15 min
Cook Time
1 hr 15 min
Total Time
1 hr 30 min
Ingredients
- 3 medium sweet potatoes
- 1.5 cups fresh or frozen corn
- 1 tsp. chili powder1 tsp. cumin1/2 tsp. oregano, dried
- 1 bunch oregano, chopped
- 1 Tbsp. canola oil1 medium yellow onion, diced1 (15 oz.) can black beans, drained and rinsedcilantro, to taste1 oz. cream cheese1/4 cup sour cream3-4 chipotles in adobo, finely minced1/2 cup shredded cheddar cheese
Instructions
- Preheat the oven to 350 degrees. Place the sweet potatoes on a baking sheet and bake for about 1 hour, or until fork tender. In the last 15 minutes of baking, saute the corn and onion in a large skillet over medium high heat. Sprinkle with salt, chili power, cumin, and oregano. Cook until the corn is browned, and the onions are tender, 10 minutes. Transfer to a medium bowl and add the black beans and cilantro, leaving some for garnish. When the sweet potatoes are cool enough to handle, cut them in half lengthwise. Very carefully scoop out the flesh, leaving a small border in the skins, and add to a large bowl with the cream cheese, sour cream, and chipotle peppers. Mash all together with a fork, and season with salt and pepper. Then add the corn-bean mixture to the bowl, combining all ingredients. Stuff each potato skin high with the mixture and top with a tablespoon of cheddar cheese. Broil on high for 2 minutes, or until cheese is melted. Serve each boat with a dollop of sour cream and sprinkle of cilantro on top.
Adapted from Ella Says Pa
Adapted from Ella Says Pa
SALT & PREPPY https://www.saltandpreppy.com/
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