Twice-Baked Tex Mex Sweet Potatoes

By Jackie618

Ingredients

• 2 large sweet potatoes
• 1-1/2 cups frozen corn kernels, thawed and patted dry
• 1 can black beans, rinsed and drained
• 1 tsp butter
• 1 tsp extra virgin olive oil
• 1 small yellow onion, chopped
• 3-4 canned chipotle peppers in adobo sauce, minced
• 1/3 cup plain yogurt (I used fat free)
• 1 teaspoon salt
• 1/2 cup cilantro, roughly chopped
• 1/3 cup shredded sharp cheddar cheese

Details

Adapted from culinaryadventuresinthekitchen.com

Preparation

Step 1

1. Preheat oven to 350 degrees. Bake the sweet potatoes until fork-tender (approx. 60 minutes).
2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt. Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
3. Saute the onion in the butter and olive oil over medium heat until soft and translucent. Set aside.
4. Remove sweet potatoes from the oven when baked all the way through. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
5. Mix the flesh of the sweet potatoes with the yogurt, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
6. Scoop the filling into the skins and top with shredded cheese. Broil for about 5 minutes or until cheese is melted.