Stuffed Sweet Potatoes ~ A Vegetarian Entree

After the holiday feasting you may be in the mood for some vegetarian fare and so this week I’m making a great new dish that is filling yet healthy. I’ve made this twice previously and even a guest that indicated he didn’t really like sweet potatoes found it very good. The potato really just acts to hold the other ingredients together and I did serve them in the sweet potato skin, but certainly you could place the mixture in a ramekin or other baking dish.

Julian's Stuffed Sweet Potatoes

This recipe has many founders as shown when searched on Pinterest, but I think they all originate from the Pinch of Yum food blog. Wherever they came from they are certainly good and deserve to be added to your Meatless Monday repertoire.

Ingredients

• 2 large sweet potatoes, well proportioned
• 2 ears fresh sweet corn, shucked, cleaned and patted dry. (Substitute frozen corn)
• 1 12-15 ounce can black beans, rinsed and drained
• 1 tablespoon butter
• 1/2 yellow onion, chopped
• 2 small fresh peppers, spicy or mild according to your taste, chopped
• 1/4 cup light sour cream
• 1/2 cup cilantro, roughly chopped
• 3-6 tablespoons shredded cheese ( Cheddar, Colby Jack, Taco mix of your choice)
• Salt and pepper, to taste

Skillet-Roasted Sweet Corn

Directions

Preheat the oven to 400F. Scrub the sweet potatoes and cut them in half lengthwise. Rub the insides with olive oil and sprinkle with salt and pepper. Wrap in aluminum foil. Bake 60 minutes until the flesh is very soft. Remove and let cool slightly.

While sweet potatoes are baking, heat a cast-iron or other heavy skillet over medium-high heat. Cut the corn off the stalks or use frozen corn. Add the corn to the hot skillet with no butter or oil. Let the corn roast and brown undisturbed for 4-5 minutes. Stir gently to turn the corn and let it continue to brown. Continue this for about 10 minutes until the corn is well browned and cooked but still has some crunch. Remove corn from skillet and set aside. Wipe the skillet with a paper towel. Saute the onion in butter in the same skillet for 2-3 minutes. Add the chopped fresh pepper and continuing cooking for another 5 minutes, stirring regularly.

Ready to Stuff

Drain and rinse the black beans and add to a medium sized bowl. Add the roasted corn and the sautéed onion and pepper. Stir gently to combine.

Using a tablespoon, scrape out the flesh of the sweet potatoes, leaving the skins intact. Leaving a thin layer of potato inside the skins will help them to maintain their shape.

Prepared Stuffing

Mash the potatoes by hand or with a mixer until well blended. Mix the flesh of the sweet potatoes with the sour cream. When well-mixed, gently stir in the black bean mixture and cilantro. Taste the mixture and add additional salt and pepper as needed.

Spoon the filling into the skins and top each with 1-2 tablespoon shredded cheese. Bake in the 400F oven for 10-15 minutes or until cheese is melted and potatoes are heated through. Serve hot.