Oh boy, do I have a lovely recipe to share with you today.
I love a good side dish with dinner (actually, side dishes are usually the biggest part of my meal), and sometimes simply steaming broccoli or green beans just doesn’t cut it. The other night, pork tenderloin was on our menu, and a natural side dish pairing for us would usually include a sweet potato. We could have went the traditional route with a simple baked sweet potato (always good with a bit of butter and brown sugar), but I decided it was time to try something a little…spicier.
…and the southwestern stuffed sweet potatoes were born.
They’re sweet. They’re spicy (be careful: we used 3 chipotles in adobo and they were pretty intense. I might have to tone it down next time so the people who can’t handle spice…aka Justin…aren’t in pain). They are delicious! And here is how to make them in your own kitchen:
4 medium sized sweet potatoes
2 ears of corn, sliced off the cob (about 1-1.5 cup). You can also use frozen
1 can black beans, rinsed and drained
1/3 cup yellow onion, diced
1/3 cup light sour cream, plus extra for garnish
1 tsp cumin
1 tsp chili powder
1 tsp Italian seasoning (oregano/basil)
chipotles in adobo (1 for mild, 3 for spicy), diced very thin
shredded cheese (optional)
green onions, for garnish
1. Preheat oven to 350 degrees F. Wash and scrub sweet potatoes thoroughly and puncture each a few times with the tines of a fork. Place potatoes on a baking sheet or dish and bake for about 45-60 minutes (depending on potato size), until fork tender. Remove potatoes from oven and set aside.
2. Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan (about 1 tbsp) and add the onions and corn. Sprinkle with cumin, chili powder, and Italian seasoning. Saute until corn is cooked through (about 8-10 minutes). Remove from heat and set corn and onion mixture aside in a separate bowl.
3. Add the black beans to the corn and onion mixture. Add as much fresh cilantro as desired (I like quite a bit: about 1/2 cup, roughly chopped). Mix to combine all ingredients.
4. When the sweet potatoes have cooled fully (at least enough so you can hold them), cut each in half lengthwise. Carefully scoop the sweet potato from inside each skin (make sure you leave a small border intact in each skin) and place into a separate bowl. Add sour cream and chipotle peppers, then mash until mixed through. Arrange potato skins back on a baking sheet.
5. Carefully add the black bean/corn/onion mixture into the sweet potato bowl. Fold together until fully incorporated. Scoop the finished filling back into each sweet potato skin, then top with a light sprinkle of shredded cheese if desired (I used sharp cheddar).
6. Switch oven setting to “broil.” Place filled potato skins under the broiler for 3-4 minutes, or until cheese is melted. Serve each potato with a dollop of sour cream, and garnish with sliced green onions and cilantro.
So – what do you think? Are you a fan of a “non-traditional” baked potato?