Southwestern-Style Stuffed Sweet Potato

Updated at: Thu, 17 Aug 2023 03:53:54 GMT

Step 1

Preheat the oven to 400F. Line a sheet pan with parchment paper

Step 2

Halve the sweet potatoes lengthwise. Place them on the sheet pan, cut-side-up. Drizzle the oil over the potatoes and rub it in using your fingers. Sprinkle with 1/2 teaspoon of salt and bake for 30-35 minutes, or until the skin is slightly shriveled, the tops are caramelized, and the flesh is tender enough to pierce easily with a fork. Larger potatoes may need more time Set them aside to cool completely.

Step 3

Meanwhile, to make the filling, in a large bowl, combine the onion, garlic, beans, corn, cumin, and the remaining 1/2 teaspoon of the salt. Stir gently with a wooden spoon, top with the lime juice and cilantro, and toss to coat Divide the filling mixture into 3 medium containers.

Step 4

Once the potato halves are moderately cool, press a fork into each potato to make an indentation about 1 1/2 inches deep, almost as wide and long as the potato. Take care not to split the sides. Portion the cooled potato halves into 3 small containers.

Step 5

Storage: To serve, microwave a potato for 1 minute or until it is hot, pour the filling mixture into the indentation and serve. Refrigerate the potatoes and filling for up to 5 days.

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