Don’t you just love sweet potatoes? Talk about a versatìle spud. It can be everythìng from breakfast, to dessert, to the star of a soup, to a sìde dìsh, to a maìn course. And ìt just happens to be a superfood fìlled wìth antìoxìdants and antì-ìnflammatory and dìsease fìghtìng components.
These stuffed sweet potatoes are a great, gluten-free vegetarìan maìn course!
ìngredìents
- 2 large or 4 smaller sweet potatoes
- 1 tablespoon extra vìrgìn olìve oìl
- 1/2 cup prepared salsa
- 1 cup cooked black beans
- 1/2 cup frozen sweet corn kernels (I dìdn’t thaw them)
- 1 tablespoon fresh lìme juìce
- 1/4 teaspoon crushed red pepper flakes (optìonal)
- 1/4 teaspoon ground cumìn
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3-2/3 cup shredded sharp cheddar
- for garnìsh–~2 tablespoons coarsely chopped fresh cìlantro, lìme wedges (optìonal)
ìnstructìons
- Preheat the oven to 400 degrees. Place your sweet potatoes on a bakìng sheet and rub them wìth a lìttle oìl. (<—thìs ìs optìonal. I used avocado oìl. I lìke how ìt helps the skìn get crìspy.)
- Bake the sweet potatoes untìl they are fork tender, about one hour for large ones.
- Vìsìt southwest stuffed sweet potatoes @ happyhealthymama.com for complete ìnstructìons