Southwestern Stuffed Sweet Potatoes Recipes
SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
SOUTHWESTERN STUFFED SWEET POTATOES
Loaded with the southwest flavor of McCormick® Hint of Salt Mexican Taco Truck Seasoning, black beans and your favorite taco-inspired toppings, you'll be craving these hearty stuffed sweet potatoes every night of the week. Best of all? They're ready in just 20 minutes!
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Test Kitchen Tip•Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro. •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.
Nutrition Facts : Calories 151 Calories
STUFFED SOUTHWESTERN SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
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- Preheat the oven to 400 degrees. Place your sweet potatoes on a baking sheet and rub them with a little oil. (<—this is optional. I used avocado oil. I like how it helps the skin get crispy.)
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