Mexican Stuffed Sweet Potatoes.
This was one of the first recipes I created as a newly wed. I remember being so proud that I was cooking…I could actually make meals that tasted alright. Woot Woot! I’d come a long way.
Besides the summer cooking camp classes in second grade, I first learned to “cook” my freshman year of college, when I was forced to do it or starve to death. (Or blow all my hostess-earned money on eating out, which was not going to happen).
My “cooking” abilities started out as microwaving potatoes and dumping my mom’s frozen spaghetti sauce on top. Then I got real smart and learned how to boil corn-on-the-cob to go with my microwaved potatoes. Mmm things were getting tasty. What really took things to the next level was the honey popcorn my roomies and I “invented.” You pop popcorn and drizzle honey all over it. Yup, we thought we’d invented the world’s next chocolate chip cookie.
Fast forward to my sophomore year of college…I was dating my (now) husband, and so of course I invited him and his friend Jeff over for a nice salmon dinner. (Turns out my husband hates fish). I made them salmon with mashed potatoes. The potatoes were gummy and the salmon was literally raw when we cut into it. Hmm, making huge progress.
Then, my junior year. I finally started to figure out the basics of this cooking thing, after YEARS of fails. And these Mexican Stuffed Sweet Potatoes were one of the first on the list of successful dinners! They are simple to make and you can get really creative with what you stuff them with! Just open up your fridge and dump any leftovers veggies into a frying pan. I love putting corn, peppers, zucchini and black beans in mine. Add some Mexican spices, a little hot sauce, and you have yourself a delicious dinner that is def college-student approved.
- 4 medium/large sweet potatoes
- 1 Tbsp. extra-virgin-olive oil
- 1/2 yellow onion
- 1 small zucchini squash, diced
- 1 cup red pepper, diced
- 1 cup corn
- 2 tsp. chili powder
- 2 tsp. paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1 cup black beans
- 1/2 cup fresh cilantro
- Your fave hot sauce to taste
- Juice from one lime
- 1/2 cup plain Greek yogurt
- Salt and pepper to taste
- For topping: shredded cheese (we recommend pepper jack or feta), salsa, plain Greek yogurt, avocado slices, cilantro, green onions, etc.
- Preheat oven to 450 degrees. Wash sweet potatoes and poke each side with a fork (to avoid exploding potatoes).
- Bake sweet potatoes for about 60 minutes, until cooked through.
- When potatoes are almost done, heat 1 Tbsp. olive oil in a skillet. Add chopped onion and sauté on low heat until soft and translucent, about 5 minutes.
- Add zucchini, red pepper and corn and sauté until veggies are soft. Add chili powder, paprika, cumin, oregano and beans, stir until mixed and heat 2-3 minutes until beans are warm.
- Remove potatoes from oven, slice each one in half the long way and allow to cool.
- With a spoon, remove insides of each potato and place in a large mixing bowl. (I like to keep a little insides in the potato to help the skins hold together).
- Mash sweet potatoes with a fork or potato masher and add chopped cilantro, hot sauce, lime juice and Greek yogurt. Gently fold in bean/veggie mixture and mix until incorporated. Season with salt and pepper to taste.
- Spoon mixture back into potato skins, top with shredded cheese if desired and broil on high heat for 2-3 minutes, until cheese is bubbly and the insides of the potatoes are warmed through. Top with salsa, more Greek yogurt, avocado slices, cilantro, green onions, etc. and serve warm!
*Don't love sweet potatoes? Use this same recipe but switch the sweet potato for a russet potato!
*Be creative with the veggies you use! Feel free to throw in whatever's in your fridge! We've also used chickpeas instead of beans and loved it.
*For added protein, broil the potato with some canned tuna or shredded chicken on top.