Vegetarian Southwestern Stuffed Sweet Potatoes

Vegetarian Southwestern Stuffed Sweet Potatoes

I found this recipe on foodgawker.com. Yes, I admit I'm absolutely addicted to food porn. Don't judge me. You can find the original recipe here. I made a few changes from original but I'm sure the original is just as good. Unfortunately my grocery store didn't have any yams in stock, or maybe they were just hidden from me, so I substituted with a Red Sweet Potato. Didn't know they existed? Me either until I accidentally bought them assuming they were the same thing as yams, just red! Whoops! The good news is, they were delicious! In fact, I'm certain they may be my new favorite type potato!

Ingredients:

3 medium red sweet potatoes (or yams)

1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)1 tsp. chili powder1 tsp. cumin1/2 tsp. oregano1 Tbsp. canola oil1/2 medium yellow onion, diced1 (15 oz.) can black beans, drained and rinsedcilantro, to taste1 oz. cream cheese 1/4 cup sour cream1 to 3 chipotles in adobo, finely minced1/2 cup shredded cheese (I used the finely shredded taco mix blend)

Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.

Saute the corn in a dry heavy skillet, preferably cast iron, over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.

**These potatoes are absolutely amazing! The potato stuffing would even taste good in stuffed peppers... or as a side as mashed potatoes! Yum!**