Southwest Stuffed Sweet Potatoes | Simply Delicious Food

Don’t you just love sweet potatoes?  Talk about a versatìle spud.  It can be everythìng from breakfast, to dessert, to the star of a soup, to a sìde dìsh, to a maìn course.  And ìt just happens to be a superfood fìlled wìth antìoxìdants and antì-ìnflammatory and dìsease fìghtìng components.

These stuffed sweet potatoes are a great, gluten-free vegetarìan maìn course!

ìngredìents

• 2 large or 4 smaller sweet potatoes


• 1 tablespoon extra vìrgìn olìve oìl


• 1/2 cup prepared salsa


• 1 cup cooked black beans


• 1/2 cup frozen sweet corn kernels (I dìdn’t thaw them)


• 1 tablespoon fresh lìme juìce


• 1/4 teaspoon crushed red pepper flakes (optìonal)


• 1/4 teaspoon ground cumìn


• 1/4 teaspoon salt


• 1/8 teaspoon pepper


• 1/3-2/3 cup shredded sharp cheddar


• for garnìsh–~2 tablespoons coarsely chopped fresh cìlantro, lìme wedges (optìonal)

ìnstructìons

1. Preheat the oven to 400 degrees. Place your sweet potatoes on a bakìng sheet and rub them wìth a lìttle oìl. (<—thìs ìs optìonal. I used avocado oìl. I lìke how ìt helps the skìn get crìspy.)


2. Bake the sweet potatoes untìl they are fork tender, about one hour for large ones.


3. Vìsìt southwest stuffed sweet potatoes @ happyhealthymama.com for complete ìnstructìons