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Sweet potatoes are not only delicious but also packed with nutrients, making them an ideal base for a variety of dishes. In this article, we will explore a delightful recipe for Sweet & Savory Stuffed Sweet Potato Skins. This dish combines the natural sweetness of sweet potatoes with savory ingredients like black beans, corn, and spices, creating a satisfying meal that is both healthy and flavorful. Perfect for a family dinner or a casual gathering, these stuffed sweet potato skins are as enjoyable to make as they are to eat.

Stuffed Sweet Potato Skins

Discover the delicious and nutritious world of Sweet & Savory Stuffed Sweet Potato Skins! This recipe combines the natural sweetness of sweet potatoes with flavorful ingredients like black beans, corn, and spices for a healthy meal that’s perfect for any occasion. Whether it's for a family dinner or a casual gathering, these stuffed skins are easy to make and customize. Enjoy the vibrant flavors and nutritional benefits as you elevate your dining experience with this delightful dish!
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Ingredients
  

4 medium-sized sweet potatoes

1 cup cooked black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper to taste

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

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

1 lime, cut into wedges (for serving)

Instructions
 

Bake the Sweet Potatoes: Preheat your oven to 400°F (200°C). Rinse and dry the sweet potatoes, then poke a few holes in them with a fork. Place them on a baking sheet and bake for 40-50 minutes or until tender. Remove from the oven and let them cool slightly.

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, cooking until soft, about 5-7 minutes. Stir in the minced garlic, cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Cook for another 1-2 minutes until fragrant.

      Add Beans and Corn: Add the black beans and corn to the skillet, stirring well to combine. Cook for an additional 3-5 minutes, allowing the flavors to meld. Remove from heat and taste, adjusting seasoning as necessary.

        Scoop the Sweet Potatoes: Carefully slice the baked sweet potatoes in half lengthwise. Using a spoon, scoop out a portion of the flesh, leaving about 1/4 inch around the edges for structure. Place the removed flesh in a bowl and mash it lightly.

          Combine Filling and Sweet Potato Flesh: Mix the mashed sweet potato with the bean and corn filling until combined. Fold in half of the shredded cheese.

            Stuff the Skins: Generously fill each sweet potato skin with the mixture. Top with the remaining cheese.

              Bake Again: Return the stuffed sweet potato skins to the oven and bake at 400°F (200°C) for an additional 15-20 minutes or until the cheese is melted and bubbly.

                Garnish and Serve: Remove from the oven, sprinkle with fresh cilantro, and serve with avocado slices and lime wedges.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4