I love sweet potatoes – I eat them almost every day. They’re a healthy carb for this gluten-free girl. Friends are always amazed at my use of sweet potatoes. I add them to omelets, quesadillas, make them into burgers, add them to corn cakes, use them in desserts, and stuff them with delicious fillings like I did for this recipe. I’m still trying to plow through the corn stash in my freezer from last summer and this recipe is one of the ways I am doing so. These twice baked sweet potatoes are a great vegetarian meal on their own when served with steamed greens or a salad, and they also go well with any type of Mexican or Southwestern-style protein, like fajita rubbed chicken or chicken with a cilantro-lime marinade.
I roasted the sweet potatoes one night, made the filling the next day, and had them for dinner the following night. You don’t need to break the steps down as much, but making them in advance made for a quick weeknight dinner. Baking them to heat the filling and melt the cheese only took 20 minutes.
- 2 medium sweet potatoes
- 1 cup corn
- 1/2 15 oz can black beans, rinsed and drained
- 3 Tbs. cream cheese
- 3 oz Greek yogurt (I used 0%)
- 1/2 tsp. cumin
- 1/4 tsp. salt
- 1/4 cup shredded cheddar cheese
- Cilantro for garnish (optional)
- Preheat oven to 425 degrees. Line a baking sheet with tinfoil and coat with nonstick spray. Place corn on half of prepared baking sheet. Poke several holes in potatoes using a sharp knife; wrap each potato in tinfoil and place on remaining half of baking sheet. Roast corn and potatoes until corn is lightly golden brown, stirring a few times (about 20 minutes). Bake potatoes until just soft when pierced with a knife (about 40 minutes).
- Let potatoes cool slightly, until cool enough to handle. Cut potatoes in half and carefully scoop out flesh, leaving a little around the edges to keep the skin intact and create a shell for the filling. Spray outside of potato skins with nonstick spray and place in shallow baking dish.
- Preheat oven to 350 degrees. Combine sweet potato flesh in medium bowl with corn, black beans, cream cheese, yogurt, cumin and salt. Mound mixture into potato skins. Top with cheese and bake until heated through and cheese is melted (about 20 minutes). Top with chopped cilantro and serve immediately.