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Southwestern Stuffed Sweet Potatoes
Prep Time1hour
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. Pre-heat the oven to 400 degrees and line a baking sheet with foil.
  2. Use a fork to poke several holes on one side of each sweet potato. Place the potatoes on the baking sheet hole-side up.
  3. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with salt then bake for about 1 hour.
  4. While the potatoes bake, place the beans and the corn in a bowl. Add the remaining olive oil and the taco seasoning. Toss gently until beans and corn are coated. Set aside.
  5. When the sweet potatoes can be easily pierced with a fork, remove from oven and cool for 5 minutes.
  6. To assemble, slice the sweet potatoes open and use a fork to mash the inside slightly.
  7. Spoon beans into each potato. Add the chopped tomatoes and avocadoes, then top with cheddar, sour cream and cilantro. Serve immediately.
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Southwestern Stuffed Sweet Potatoes
Prep Time1hour
Cook Time15minutes
Servings: servingsUnits:
Instructions
  1. Pre-heat the oven to 400 degrees and line a baking sheet with foil.
  2. Use a fork to poke several holes on one side of each sweet potato. Place the potatoes on the baking sheet hole-side up.
  3. Drizzle the potatoes with 1 tbsp olive oil and sprinkle with salt then bake for about 1 hour.
  4. While the potatoes bake, place the beans and the corn in a bowl. Add the remaining olive oil and the taco seasoning. Toss gently until beans and corn are coated. Set aside.
  5. When the sweet potatoes can be easily pierced with a fork, remove from oven and cool for 5 minutes.
  6. To assemble, slice the sweet potatoes open and use a fork to mash the inside slightly.
  7. Spoon beans into each potato. Add the chopped tomatoes and avocadoes, then top with cheddar, sour cream and cilantro. Serve immediately.
Notes
Comments
  • Hazel Bennett

    There is no corn in the ingredient list so I used about 1/4 c per person and I added the corn and beans , topped with the cheese and returned the potato to the oven briefly to melt the cheese. I also used my own spice combo to replace taco seasoning.