Description
Stuffed Sweet Potatoes are a delightful blend of sweet and savory flavors that create the perfect comfort food for chilly nights. These tender, baked sweet potatoes are generously filled with protein-rich black beans, sweet corn, and topped with melted cheddar cheese and creamy sour cream. Each bite offers a warm embrace, making them an impressive yet easy dish for family dinners or gatherings. Customize these beauties to suit your taste, and enjoy a vibrant addition to your meal repertoire!
Ingredients
Scale
- 4 medium sweet potatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn (fresh or frozen)
- 1 cup shredded sharp cheddar cheese
- ? cup sour cream
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Preheat your oven to 400?F (200?C). Line a baking sheet with parchment paper.
- Wash sweet potatoes thoroughly and prick several times with a fork. Bake for 45-60 minutes until tender.
- In a bowl, mix black beans, corn, cumin, chili powder, salt, and pepper.
- Cool the sweet potatoes slightly, slice them open lengthwise, and scoop out some flesh into the filling mixture. Mix well and refill each potato.
- Top with cheddar cheese and return to the oven for an additional 10-15 minutes until heated through and cheese is bubbly.
- Drizzle with sour cream before serving.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed sweet potato (approximately 250g)
- Calories: 360
- Sugar: 5g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 30mg