Double Stuffed Mexican Sweet Potatoes.
Meatless Monday here again. I had some huge sweet potatoes that I needed to use up from the Farmer’s Market last week. I wanted to make a great, filling dinner for my carnivore family & this one was satisfying & quite delicious.
3 large sweet potatoes, washed
3 ears of corn on the cob, husked with silk removed, removed from the cob
3 teaspoons of ground cumin
1 teaspoon of cayenne pepper
1 yellow onion, chopped
1 15 ounce can of low sodium black beans, drained and rinsed
1/2 jalapeño, finely chopped
1 handful of cilantro leaves, washed and roughly chopped
1/3 cup of non fat plain Chobani
1/4 cup of cheddar/jack shredded cheese
Preheat the oven to 375 degrees. Line a baking sheet with foil and place the sweet potatoes on the sheet. Bake for 40-50 minutes or until fork tender. Remove and set aside to cool.
In a dry sauté pan over medium heat, roast the corn kernels for about 10-15 minutes or until roasted. Toss with cumin & cayenne pepper. Remove from the pan and set aside. In that same pan, drizzle a bit of olive oil and sauté the onions until golden. Mix them with the corn kernel mixture. Then add the black beans, jalapeño and cilantro leaves. Stir to combine.
When the potatoes are cooled, scoop out the center of each potato adding that to your stand mixer bowl. Try to leave enough flesh of the potato in each skin so it holds it shape. Add the Chobani to the potato and blend. When creamy, add the corn mixture and stir gently. Fill each potato with the mixture and top with a small amount of shredded cheese. Broil for 5 minute, keeping a watchful eye, until the potato is heated and the cheese melts. You can make this without the cheese as well.
— Knead to Cook