Fiesta Sweet Potatoes

Remember how I said you would be seeing a lot of sweet potatoes from me? Well, you missed two soup recipes I made for Halloween parties because they got gobbled up before I was able to get good pictures. But I am sure I will make them again. And yes, they were sweet potato recipes.

But never fear. There are more. So many more. Why? Because I love sweet potatoes and dislike normal potatoes. Therefore, everything people make with normal potatoes, I find a way to make with sweet potatoes for a number of reasons. The two biggest reasons are: they taste way better than normal potatoes and they are much more nutrient dense and not just carbs. (Not that I don't like carbs because I do.)

I like this recipe because it is easy. And the ingredients are ones that I usually have lying around my kitchen so it is a great quick dinner when I am in a bind or haven't been to the store in a few days.

The potatoes can be cooked in the oven or in the microwave. Let's be honest, they taste better cooked in the oven, and have a better consistency, but if time or hunger is not on your side, throw them in the microwave. The dish will be fine. However, if the potatoes aren't super thick, if you cook them at 400 degrees F, they won't need to cook much longer than the stuffing (we call it guts) takes to prepare. So it is a win win situation.

So let's get to it.

Ingredients (this recipe makes enough "guts" for about 3 adults)

Sweet Potatoes, 1 per person

1 yellow or white onion, diced

3 cloves of garlic, minced

1 T olive oil

1 green bell pepper

1 T cumin

1.5 tsp chili powder

1/4 tsp salt

1 can black beans, rinse and drained

1 c frozen corn

1 Roma tomato, diced

1 avocado, optional

salsa, optional

cilantro, to garnish

Directions

1. Preheat oven to 400 degrees F. Wash and poke sweet potatoes with a knife. Wrap sweet potatoes in foil and cook for 30-45 minutes until fork tender.

2. Meanwhile, chop onions and bell pepper and saute in olive oil 3 minutes until beginning to soften. Mince and add garlic, cumin, chili powder, and salt. Stirring often to prevent burning.

3. Once onions and bell pepper are soft, rinse and drain black beans. Add beans and corn to pan and saute until warmed through. Taste and add more spiced or salt as needed.

4. Reduce to low and stir every once in a while until potatoes are finished. A few minutes before potatoes are done, wash and dice tomato and add to mixture. Stir to coat with spices.

5. Once potatoes are done, remove from foil and cut down the center. Fill potatoes with bean mixture, top with avocado, salsa, and cilantro.

6. ENJOY

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