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 min.
Cook Time: 45 min.
- 3 medium sweet potatoes
- 1 (15 oz.) can no-salt-added corn, rinsed and drained
- Salt-free Mexican seasoning, to taste
- 1 (15 oz.) can no-salt-added black beans, rinsed and drained
- 1 Tbsp. canola oil
- ½ yellow onion, minced
- 4 chipotle peppers in adobo sauce, seeded and minced
- 1 oz. lowfat cream cheese
- ¼ cup plain, non-fat Greek yogurt
- ¼ tsp. salt
- ½ cup cilantro, chopped
- 6 Tbsp. 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, cream cheese, yogurt and salt. When well-mixed, stir in the roasted corn and bean mix, sautéed onions, and cilantro.
- Fill each skin with vegetable mix and top each with 1 tablespoon of cheese. Broil until cheese is melted and lightly browned (2-3 minutes).