TEX MEX TWICE BAKED SWEET POTATOES
2-4 large sweet potatoes (about 2 pounds )
2 tablespoons olive oil
1 small onion, chopped
1 jalapeño, chopped
1 cup red bell pepper, chopped
1 cup frozen corn, thawed
1 egg beaten
1, 15.5-ounce can black beans, drained and rinsed
1, 4.5-ounce can chopped green chilies
1 ½ teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon chili powder
½ teaspoon cumin
1 cup shredded cheddar cheese
2 cups shredded pepper-jack cheese
1 cup chopped tomatoes
1 cup sour cream
1 cup heavy cream
Preheat oven to 400 degrees.
Pierce the sweet potatoes all over with a fork and place on a foil lined cookie sheet sprayed with non-stick spray. Bake for 45 minutes to 1 hour until tender when a knife is inserted (cook time will vary depending on the size of your potatoes).
Remove from oven and let cool until you can easily handle, about 20-30 minutes. Scoop out the flesh, careful to leave about ¼” of potato inside the shell so the skins hold their shape. Place the skins back in the 400-degree oven to firm up while you prepare the rest of the ingredients, about 8-10 minutes.
Heat oil in large skillet over medium heat. Sauté the onions, jalapeño, and red bell pepper until soft and fragrant. Combine with the scooped out sweet potato in a large bowl. Add the corn, egg, beans, chilies, 1 teaspoon of the salt and all of the other spices to the bowl and mix well. Add the cheddar cheese and 1 cup of the pepper jack cheese and mix to combine.
Remove the skins from the oven and stuff each generously with the filling. Top with the tomatoes and remaining cheddar jack cheese. Bake for 20-30 minutes until cheese is melted and lightly browned.
To make the crema, combine the sour cream, heavy cream, and remaining ½ teaspoon salt in a small bowl and whisk until smooth.
Serve the potatoes garnished with cilantro and crema with lime wedges on the side for squeezing.
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