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In the world of comfort food, sweet potatoes reign supreme for their versatility and health benefits. They are not only delicious but also provide an array of nutrients that are essential for maintaining a balanced diet. Today, we will explore a delightful recipe for Savory Southwest Stuffed Sweet Potato Skins, a dish that beautifully marries the earthy sweetness of roasted sweet potatoes with a zesty southwestern filling.

Stuffed Sweet Potato Skins with Black Beans

Discover the delightful fusion of flavors in Savory Southwest Stuffed Sweet Potato Skins! This recipe features creamy roasted sweet potatoes filled with a vibrant mixture of black beans, corn, bell peppers, and spices, topped with melted cheese and fresh cilantro. Perfect as a hearty lunch, dinner side, or crowd-pleasing appetizer, these stuffed skins are packed with nutrients and taste. Dive into this comforting dish that's both healthy and satisfying for everyone!
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Ingredients
  

3 medium sweet potatoes

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

1 cup corn kernels (fresh or frozen)

1 cup diced bell pepper (red or green)

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 cup shredded cheddar cheese (or a dairy-free alternative)

½ cup fresh cilantro, chopped

¼ cup sour cream or Greek yogurt (for serving)

1 lime, cut into wedges (for serving)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and pierce them several times with a fork. Place them on a baking sheet and bake for about 45 minutes, or until tender when pierced with a fork.

    Prepare the Filling: In a large skillet over medium heat, add a splash of olive oil and sauté the diced red onion and minced garlic until the onion is translucent, about 3-4 minutes.

      Add Veggies & Flavor: Stir in the corn, black beans, diced bell pepper, cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 5-7 minutes, until the bell pepper is tender. Remove from heat and mix in half of the shredded cheese and the fresh cilantro.

        Stuff the Skins: Once the sweet potatoes are cool enough to handle, cut them in half lengthwise and scoop out a portion of the flesh, leaving a small border to help hold them together. Discard or save the flesh for another use (like mashed sweet potatoes).

          Fill and Bake: Spoon the black bean mixture into each sweet potato half, then top with the remaining shredded cheese. Place the stuffed sweet potato skins back on the baking sheet.

            Final Bake: Return the baking sheet to the oven and bake for another 15-20 minutes, or until the cheese is melted and bubbly.

              Serve: Remove from the oven and let cool slightly. Top with a dollop of sour cream or Greek yogurt, garnish with extra cilantro, and serve with lime wedges on the side.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings