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Tex-Mex Stuffed Sweet Potatoes

Bev Cooks Recipe by
(5 reviews)
Tex-Mex Stuffed Sweet Potatoes
  • Prep Time 1 hr 20 min
  • Total Time 1 hr 50 min
  • Servings 4
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Tex-Mex Stuffed Sweet Potatoes

I loooooove sweet potatoes, and my favorite thing to do ever is to Tex-Mex food. I advise you to make this!

Ingredients

2
sweet potatoes
2
tablespoons extra-virgin olive oil
2
small red onions, finely diced
2
cloves garlic, minced
1
small red chile pepper, minced (or jalapeño)
1
ear corn, kernels removed
1
tablespoons ground cumin
1
tablespoons chili powder
2
cups baby spinach
1
(14.5 oz) can black beans, drained and rinsed
1/2
cup Yoplait® Greek plain yogurt
1
cup shredded cheddar cheese
1
pinch coarse salt and freshly ground pepper
1
scallion, finely sliced

Directions

  • 1 Preheat oven to 350°F. Place sweet potatoes on a baking sheet and bake for about an hour and 20 minutes, or until potato is cooked through and can be pierced with a fork (check at the 60 minute mark).
  • 2 Set aside to cool while you prepare the filling.
  • 3 Heat the oil in a large skillet over medium high. Add the onions and sauté 3 minutes. Add the chile and garlic; sauté another minute. Add the corn and sauté another 2 or 3 minutes. Add the seasonings and sauté 1 minute. Add the baby spinach and sauté to wilt, 2 minutes. Season with a good pinch of salt and pepper. Remove from heat.
  • 4 Slice the sweet potatoes in half lengthwise, and scoop out the innards with a spoon. Place the innards in a large bowl. Add the corn mixture to the bowl, as well as the beans and yogurt. Give a good stir to combine until smooth.
  • 5 Evenly spoon the filling back into the sweet potato boats and top with shredded cheese.
  • 6 Switch the oven to broil, slide the potatoes back in until the cheese is browned and bubbly.
  • 7 Garnish with sliced scallions and serve immediately!
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
See Step By Step

Step By Step  

Tex-Mex Stuffed Sweet Potatoes

As prepared by Bev Cooks,

Guess what's sweeter 'n a sweet pertater?


A Texi-Mexi stuffed sweet pertater!

You're already totally annoyed with me.

I loooooove sweet potatoes. I was eating them for like, hours and days and months in a row until my husband called me out. He thinks they're pretentious. Is that not the weirdest thing you've ever heard? He also doesn't like cheese, sooooo yeaaaaah.

Anyway, my favorite thing to do ever is to Tex-Mex food. Add some black beans, corn, Mexican spices, shredded cheddar and you've just diddly done Texi-Mexi'd!

You're annoyed again.

Grab a couple of sweet potatoes, corn, yogurt, onions, spices, some cheese, spinach, and black beans! And OH, not pictured, a red chile pepper and garlic. Yeah, oops.

Ingredients for Tex-Mex Stuffed Sweet Potatoes

Okay first, you'll bake your taters for close to an hour and 20 minutes. I started at an hour, and kept having to put them back in, so I say go for that long! While they cool, sauté up some onions, garlic, the pepper, and corn. Mmmmm.

Sauteing onions, garlic, the pepper, and corn

Then you add some chile powder and ground cumin. Oh yeah.

Adding chile powder and ground cumin

Here are the sweet pertaters, cooked, being pierced with a fork. I'm not sure why I needed to show you this.

Piercing potato with fork

Then you'll add the baby spinach and get it all wilted like. Add some salt and pepper too. Jeah.

Adding spinach

Then you'll scoop out the fleshy innards and put 'em in a big bowl. Don't ask about the 4th half. You . . . don't want to know.

Scooped out potatoes

To the innards, add the corn mixture and black beans, and half a cup of plain yogurt! Keep adding and mixing until it's good and smooth.

Mixing the stuffing

Then scoop it all back into the tater boats and top with a bunk ton of shredded cheddar cheese. See that cheeseless one in the back? Remember the husband I told you about? Uh huh.

Throw 'em back under the broiler so the cheese is melted, browned and bubbly.

Stuffed potatoes, ready to cook

Have meeeeeeeeeeeercy to the heavens and back again, Lawdy Louuuu.

Close up of Tex-Mex Stuffed Sweet Potatoes

I have seeeeeeeeeeen the light and it is briiiiiiiiighter than the aaaaaaaangels.

Tex-Mex Stuffed Sweet Potatoes, ready to eat

In other words, I'd advise you to make this.

More Stuffed Potatoes





Bev already misses eating these. For more musings, visit her blog Bev Cooks and her Tablespoon profile.
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Nutrition Information 
No nutrition information available for this recipe
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