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The culinary world has increasingly embraced the vibrant flavors and health benefits of sweet potatoes, making dishes like Southwest Stuffed Sweet Potatoes a staple in many households. This recipe is not only visually appealing but also serves as a wholesome meal packed with nutrients, making it an ideal choice for those seeking a nutritious and satisfying option. With their natural sweetness and comforting texture, sweet potatoes are incredibly versatile and can easily be transformed into hearty dishes that cater to a variety of dietary preferences, including vegetarian and gluten-free lifestyles.

Stuffed Sweet Potatoes with Black Beans and Corn

Discover the vibrant taste of Southwest Stuffed Sweet Potatoes with this easy and nutritious recipe. Packed with the natural sweetness of roasted sweet potatoes and a savory filling of black beans, corn, and spices, this dish is perfect for weeknight dinners or special gatherings. Not only is it visually stunning, but it’s also rich in vitamins, fiber, and protein, catering to vegetarian and gluten-free diets. Enjoy a wholesome meal that’s delicious and full of health benefits!
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Ingredients
  

4 medium-sized sweet potatoes

1 can (15 oz) black beans, thoroughly rinsed and drained

1 cup corn (can be fresh, frozen, or canned)

1 medium red bell pepper, finely diced

1 small red onion, finely diced

2 cloves of garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper, to taste

2 tablespoons olive oil

1 ripe avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C).

    Bake the Sweet Potatoes: Rinse the sweet potatoes under cold water to remove any dirt. Use a fork to prick each potato several times (this allows steam to escape). Place them on a baking sheet lined with parchment paper or foil. Bake in the preheated oven for 45-60 minutes, or until they are tender and easily pierced with a fork.

      Sauté the Filling: While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and bell pepper, sautéing them for about 5-7 minutes until they are softened. Incorporate the minced garlic and continue to cook for an additional 1-2 minutes, just until fragrant.

        Mix in Beans and Corn: Stir the black beans, corn, cumin, chili powder, smoked paprika, and season with salt and pepper into the skillet. Cook the mixture for another 3-4 minutes, stirring occasionally, until everything is heated through and well combined with the seasonings.

          Prepare the Sweet Potatoes: Remove the sweet potatoes from the oven and allow them to cool for a few minutes. Carefully slice each sweet potato lengthwise down the middle. Gently scoop out some of the flesh, leaving about a quarter-inch of the sweet potato intact in the skin to maintain its structure.

            Combine the Filling: Add the scooped-out sweet potato flesh to the skillet with the bean and corn mixture. Stir gently to combine the ingredients, ensuring an even distribution.

              Stuff the Sweet Potatoes: Generously spoon the prepared filling back into each sweet potato skin, packing it well without spilling over.

                Final Bake: Return the stuffed sweet potatoes to the oven and bake for an additional 10-15 minutes. This will heat the filling through and give the tops a chance to brown slightly for added texture.

                  Serve: Once done, take the stuffed sweet potatoes out of the oven. Top each potato with diced avocado, a sprinkling of fresh cilantro, and serve with lime wedges on the side for an extra burst of flavor.

                    Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings

                      - Presentation Tips: Arrange the stuffed sweet potatoes on a colorful platter, garnishing with additional cilantro and arranging lime wedges around. This will give a bright, inviting look to your dish!