southwest stuffed sweet potatoes

Don’t you just love sweet potatoes?  Talk about a versatile spud.  It can be everything from breakfast, to dessert, to the star of a soup, to a side dish, to a main course.  And it just happens to be a superfood filled with antioxidants and anti-inflammatory and disease fighting components.

Today I stuff a sweet ‘tater southwest style.  Add a little side salad and you’ve got yourself a meal. Use smaller potatoes and it can be a side dish, too.

ingredients

• 2 large or 4 smaller sweet potatoes
• 1 tablespoon extra virgin olive oil
• 1 cup cooked black beans
• 1/2 cup frozen sweet corn kernels (I didn’t thaw them)
• 1/2 cup prepared salsa
• 1 tablespoon fresh lime juice
• 1/4 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1/3-2/3 cup shredded sharp cheddar
• for garnish–~2 tablespoons coarsely chopped fresh cilantro, lime wedges (optional)

instructions

1. 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.)
2. Bake the sweet potatoes until they are fork tender, about one hour for large ones.
3. 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.
4. .....................................

for full instruction please see : happyhealthymama.com

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