Deployment meal: Southwestern stuffed sweet potatoes

Last week I had the pleasure of cooking for my dad while my mom was out of town. I love to cook, but hate cooking for just myself. My dad was great – he’s not very picky, so I was free to try anything I wanted on him. (As a retired Marine, he joked that he’d eaten plenty of things worse than anything I could ever make!)

 I found these on Pinterest and have seen them on several blogs. They’re super easy & incredibly delicious. (They can even be made vegan very easily!)

Southwestern stuffed sweet potatoes
adapted from Pennies on a Platter and Pinch of Yum

3 sweet potatoes, scrubbed
1 can black beans, drained
1 ear corn, roasted (or 1 can of corn, drained)
1/4 yellow onion, chopped
2 oz. canned green chilies (or more to taste)
2 tbsp. sour cream
cilantro to taste
shredded cheese to top

Bake sweet potatoes at 350 for 45 minutes. Set aside to cool slightly.

Mix together corn, black beans, onion, green chiles, sour cream and cilantro in medium bowl.

Once sweet potatoes are cool enough to handle, split in half lengthwise and scoop out flesh into bowl with bean mixture. Be sure to leave about a quarter inch of sweet potato in the skin.

Mix sweet potato into the bean mix gently. Fill sweet potato skins with mixture (you may have some leftover – perfect for quesadillas!) and top with a little bit of cheese. Return to oven for about 10 minutes to melt cheese.

You could easily leave out the sour cream and cheese and make this a vegan meal. The sour cream does add a bit of creaminess to the filling though.

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