Southwestern-style Stuffed Sweet Potatoes

1. Preheat oven to 350 F. Wash and scrub sweet potatoes thoroughly and puncture each a few times with the tines of a fork. Place potatoes on a baking sheet or oven safe dish and bake for about 45-60 minutes (depending on potato size), until fork tender. Remove potatoes from oven and set aside.

2. Heat a large skillet over medium-high heat. Add a small amount of olive oil to the pan (about 1 tablespoon) and add the onions and corn. Sprinkle with cumin, chili powder and Italian seasoning. Saute until corn is cooked through (about 8-10 minutes). Remove from heat and set corn and onion mixture aside in a bowl.

3. Add the black beans to the corn and onion mixture. Add as much fresh cilantro as desired (I like quite a bit: about 1/2 cup, roughly chopped). Mix to combine all ingredients.

4. When the sweet potatoes have cooled fully (at least enough so you can hold them), cut each in half lengthwise. Carefully scoop the sweet potato flesh from inside each skin (make sure you leave a small border intact in each skin) and place the potato flesh into a separate bowl. Add sour cream and chipotle peppers, then mash until mixed through. Arrange potato skins back on a baking sheet.

5. Carefully add the black bean/corn/onion mixture into the sweet potato and sour cream mixture. Fold everything together until fully incorporated. Scoop the finished filling back into each sweet potato skin, then top with a light sprinkle of shredded cheese if desired (I used sharp cheddar).

6. Switch oven setting to “broil.” Place filled potato skins under the broiler for 3-4 minutes, or until cheese is melted. Serve each potato with a dollop of sour cream, and garnish with sliced green onions and cilantro.

Recipe adapted from Pinch of Yum