Mexican Baked Sweet Potatoes
Baked sweet potatoes are filled with black beans, corn, pepper; topped with lime-infused sour cream and sprinkled with chopped cilantro. I loved how the sweetness of the potatoes is balanced out by the spicy filling!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 4 | medium sweet potatoes |
| 1 tablespoon | olive oil, divided |
| 3/4 cup | canned corn, rinsed and patted dry |
| 1 cup | canned black beans, drained and rinsed |
| 1 | green bell pepper, diced |
| 1/2 | onion, diced |
| seasoning: | |
| 1 teaspoon | smoked paprika |
| 1 teaspoon | dried oregano |
| 1 teaspoon | brown sugar |
| 1 teaspoon | cayenne pepper or chili powder |
| 1/2 teaspoon | garlic powder |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | salt |
| toppings: | |
| 4 tablespoons | light sour cream |
| 2 teaspoons | lime juice |
| 1/2 teaspoon | lime zest, grated |
| 2 tablespoons | fresh cilantro, roughly chopped |
Directions:
1. Scrub the sweet potatoes under running water and pat them dry with a paper towel.
2. Preheat the oven to 180 degrees C (350 degrees F).
3. Prick the sweet potatoes with a fork and place them on a baking tray lined with aluminum foil.
4. Drizzle ½ tablespoon of olive oil over them and rub the oil all over with your hands.
5. Bake the sweet potatoes for 45-60 minutes.
6. Prepare the seasoning:
7. In a small bowl combine all the ingredients.
8. Prepare the filling:
9. About 20 minutes before the potatoes come out of the oven, place a large skillet over high heat.
10. Put the corn in the skillet, sprinkle with seasoning and let the corn roast for about 10 minutes,stirring occasionally. Set aside.
11. In the same skillet add ½ tablespoon of olive oil. Once hot, add the bell pepper, onion, sprinkle with the seasoning mix and sauté until soft.
12. In a large bowl mix together the corn, black beans, onion and pepper.
13. Prepare the toppings:
14. In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.
15. Assemble the potatoes:
16. Remove the sweet potatoes from the oven when fork-tender and let them cool for 5-10 minutes.
17. Cut a slit down the middle of each one and squeeze the ends to open.
18. Fill each potato with a generous amount of filling, top with a dollop of sour cream and garnish with cilantro.
19. Serve the healthy Mexican baked sweet potatoes warm.
Source: https://aseasyasapplepie.com/healthy-mexican-baked-sweet-potatoes/
