Forget nachos. Forget loaded potato skins. These stuffed sweet potatoes will be your family’s new favorite healthy “junk” food. Loaded with fiber and other essential nutrients and absolutely bursting with flavor, this is one meal you can be glad the kids are begging for. If you don’t want to go to the trouble of stuffing the skins, the filling also makes an excellent hot dip for whole grain tortilla chips.
Number of Servings: 6 (230 G )
Prep Time: 20 Minutes
Cook Time: 45 Minutes
- 3 med. sweet potatoes
- 1 can (15 oz.) no-salt-added corn, rinsed and drained
- Salt-free Mexican seasoning, to taste 1 can (15 oz.) no-salt-added black beans, rinsed and drained
- 1 T. canola oil
- 1/2 yellow onion, minced
- 4 chipotle peppers in adobo sauce, seeded and minced
- 1 oz. 1/3 less fat cream cheese
- 1/4 c. plain, non-fat Greek yogurt
- 1/4 t. salt
- 1/2 c. cilantro, chopped
- 6 T. part-skim, low-sodium cheese, shredded
- Preheat oven to 400ºF. Bake the sweet potatoes until soft, 30-45 minutes.
- Dry toast corn with Mexican seasoning in a non-stick skillet until nicely browned. Combine with black beans and set aside.
- Heat the oil over medium heat and sauté the onions until translucent.
- When sweet potatoes are cooked and cool enough to handle, cut them in half. Scoop out most of the flesh.
- Combine the sweet potato flesh with the chipotle peppers, soft cheese, yogurt and salt. When well-mixed, stir in the black beans, roasted corn, sautéed onions and cilantro.
- Fill the skins with the vegetable mix and top with 1 tablespoon of the cheese. Broil until cheese is melted and lightly browned.