Sunday, April 26, 2015

Sweet Potatoes Turned UpSide Down

I have been enjoying sweet potatoes lately, much more so than I remember growing up.   This recipe totally rocks. I cannot wait to make it again.  So homey and delicious.

Twice Baked Southwestern Stuffed Sweet Potatoes
adapted from:

2 large sweet potatoes
3/4 pound chorizo
1/2 large onion, diced small
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/2 cup cheese (pepper jack would be tasty)
2 oz cream cheese
2 t cumin
1 t chili powder

Bake sweet potatoes in 400degree oven for about 45minutes to an hour (make sure to pierce them with a fork multiple times first).  Reduce heat to 350. As the potatoes are cooking, cook the chorizo sausage with onion. Stir in beans and corn until warmed through.  After potatoes come out of the oven, cut potatoes in half.  Scoop out the guts into a bowl;  put hollowed out skins into a well greased 9x13pan. Mush the insides of the potatoes with cream cheese, cumin and chili powder. Add back to potato skins. Divide meat mixture into 1/4ths.  Add 1/4 to each sweet potato half.  Top with cheese.  Cover with foil and bake about 25minutes until heated through.  Serve with Mexican rice/quinoa and a salad.

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