Southwestern Stuffed Sweet Potatoes (6 servings)
3 medium sweet potatoes
1 1/2 cups corn (frozen is fine, just rinse or thaw and pat dry)
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon oregano
1 tablespoon canola oil
1/2 medium onion, diced
1 (15 ounce) can black beans, drained and rinsed
1/4 cup cilantro, chopped
1 ounce cream cheese
1/4 cup sour cream
1 chipotle pepper in adobo, finely minced
1/2 cup shredded cheese (I used a combination of cheddar and pepper jack)
Preheat oven to 350 degrees. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set side until cool enough to handle.
Saute the corn in a dry heavy skillet, preferably cast iron, over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a medium sized bowl; set aside.
To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and cilantro to the bowl and lightly mix to combine all ingredients.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8-inch border in the skins and place in a large mixing bowl. Stir in the cream cheese, sour cream, chipotle pepper and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to the desired texture. Gently stir in the corn and black bean mixture.
Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with some of the cheese. Broil for 2 minutes, or until cheese is melted and hot.
Slightly adapted from Elly Says Opa