Did you vote? I did! After arriving at 7:10 and waiting in a 30 min line, I was a little disappointed that I didn’t receive an “I Voted” sticker! Boo!
Typically, recipe-post process includes about a week or sometimes two (or more… cough cough) in between the time that I make the recipe and the time I sit down to post it for you. Today’s recipe is from TWO nights ago. I don’t even remember the last time I did this. I love it so much I couldn’t keep it to myself any longer.
I’ve seen this recipe a few times traveling around the food blogger network and I’ve been itching to try it. There are many different versions but the recipe I based mine off of was perfect for me, I didn’t need to get ONE thing from the grocery store. I added a few personal touches and voila, here I had one damn delicious dinner just in time to watch the election coverage.
I’ll give you the original recipe size but let me tell you what I did… since I was the only person eating this dish, I only baked one sweet potato. I cooked up the entire batch of filling and added some Organic Quinoa to it to use for other meals. I also probably ate an entire serving’s worth of filling while “tasting” and snacking while the potato was baking. Whoops! It’s just that good.
TexMex Stuffed Sweet Potatoes
Recipe adapted from: Bev Cooks
2 Sweet Potatoes
2 Tablespoons EVOO (I used Sunflower Seed Oil)
1/2 Sweet Onion, chopped
1 Tablespoon Garlic, minced
1 Jalapeno, chopped (seeded for less heat. I used 1/2 can Jalapeno Wheels since I had some in the house)
1 can Corn, no salt added
1 Tablespoon Cumin
1 Tablespoon Chili Powder
1 bag fresh Baby Spinach
Salt & Pepper to taste
1 can Black Beans, drained and rinsed
Handful Mushrooms (I used 1 small can, again… we had it in the house)
1/2 cup Fat Free Plain Greek Yogurt
2 teaspoons or 1 heaping Tablespoon Fat Free Cream Cheese
1 cup (or less) Reduced Fat Cheddar or Mexican Blend Shredded Cheese
Parsley Flakes & Smoked Paprika for garnish
- Preheat oven to 350. Rinse Potatoes and pierce a few holes or slices in the top. Pat dry and place on foil or a baking sheet in the oven for 1 hour and 20 minutes, checking at the 1 hour mark. They will be cooked when it can be easily pierced with a fork.
- Set aside to cool while you prepare the filling. (I baked this the night before)
- Heat the oil in a skillet (med high). Add the Onions and saute for 3 minutes. Add the Peppers and Garlic, saute another 3 minutes or so. Now, add the corn and saute for another 3 minutes. Add the seasonings and stir. Dump the spinach ontop and saute until it’s just cooked and wilted. You may need to stir to get all of it cooking. Season with the salt and pepper. Remove from heat.
- Slice the potatoes in half by length and with a spoon, scoop out most of the potato. (see the photo… mine came out totally uneven, one had too much removed and one not enough. Don’t sweat it.) Place the Potato in a large bowl, adding the Corn Mixture, Beans, Mushrooms, Yogurt, and Cream Cheese. Stir to melt the cream cheese and combine. Taste and add seasoning if necessary.
- Evenly spoon the filling back into the sweet potato boats and top with shredded cheese.
- Switch the oven to broil, slide the potatoes back in until the cheese is just lightly browned and bubbly.
- Garnish with a shake of Smoked Paprika and Parsley and serve immediately!
Note: Use leftover topping with Quinoa, over Pasta, or just eat it plain… it was amazing.
So, the results were awesome. I actually surprised myself. I can’t believe how good this is. Since i had eaten so much of the topping while I was cooking (lol) I was only hungry enough to finish one Sweet Potato boat (1/2 potato). I cannot wait to have one today for lunch!!!!!
Warning: Serious Food Porn ahead! Proceed with caution!
I think I like this whole Stuffed Potato thing… I’m going to hunt down a few more recipes for the near future… it’s on.
Here are the one’s I’ve tried: