Southern Stuffed Sweet Potatoes
Southern Stuffed Sweet Potatoes
There are endless ways to cook potatoes, but things are taken up a notch with this baked sweet potato recipe. It's packed with black beans, sour cream and avocado and can be made in under an hour. Recipe courtesy of McCormick
Prep Time
5
minutes
Cook Time
15
minutes
Servings
6
Total time: 20 minutes
Ingredients
- 3 medium sweet potatoes, scrubbed clean
- 1 tablespoon oil
- 1 medium red bell pepper, coarsely chopped
- 1/2 cup chopped onion
- 1 can (15 ounces) black beans, drained and rinsed
- 4 teaspoon mccormick® a hint of sea salt mexican taco truck seasoning
- 3 tablespoon water
- chopped avocado, for garnish
- sour cream, for garnish
- cheddar cheese, for garnish
Directions
- To cook in the microwave:
- Pierce sweet potatoes with fork.
- Microwave on HIGH 8 to 10 minutes or until tender, turning over halfway through cooking.
- Keep warm.
- Heat oil in large non-stick skillet on medium heat.
- Add bell pepper and onion; cook and stir 3 minutes or until softened.
- Stir in beans, seasoning and water.
- Cook 2 minutes or until heated through.
- Make a lengthwise slit along top of each sweet potato and squeeze ends gently to open.
- Fluff sweet potato flesh with fork. Top with bean mixture and serve with desired toppings.
- Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro.
- To cook in the oven:
- To prepare sweet potatoes in the oven, pierce potatoes and wrap in foil.
- Bake in preheated 350°F oven 50 minutes or until tender.
- Substitute 1 cup corn for the bell pepper.
- Use any variety of canned beans in place of the black beans.