Making something out of nothing is one of my favorite things to do in the kitchen. And that is exactly what these southwestern stuffed sweet potatoes are. I had a sparse fridge and a growling stomach, so out of necessity, started throwing things together. My mom calls this dish “a meal in a peel,” which consists of a baked potato filled with yummy ingredients to create a meal.
I had beans, cheese, sweet potatoes, leftover quinoa, green onions and yellow squash. Combine all of those with the spices in my cupboard, and I had one hell of a tasty dish! These are great as a side or main course, depending on how full you choose to fill them. I scooped out most of the sweet potato, well maybe half, because I wanted to use it later in the week for pancakes, so mine ended up being more like stuffed skins. But if you want a heartier version, leave the sweet potatoes as is, slice open and fill! I also gave mine a little char under the broiler, which was delicious.
I know many people “bake” their potatoes in the microwave, I however, am not a talented microwaver, so I cooked my sweet potatoes in the oven at 425 degrees until they were soft, about an hour. So do what works best for you and your talents!
Southwestern Stuffed Sweet Potatoes
Yields 4 servings
2 medium sweet potatoes
1/2 c. Quinoa- cooked
2 c. Black beans or mixed beans
1 yellow squash or zucchini
2 T. Olive oil2 green onions
1/2 c. Grated cheddar cheese
1/2 t. Salt
1/2 t. Cumin
1/2 t. Smoked paprika
1/2 t. Chili powder
1/2 t. Garlic powder
1/2 t. Onion powder
1. Preheat the oven to 425 degrees. Wash the sweet potatoes, then prick all over with a fork before wrapping in foil. Bake until soft, about an hour.
2. Dice the squash and sauté in the olive oil. Once it is soft, add in the drained beans and all the spices. Let cook for a few minutes, then turn off the heat. Add in the diced green onion and cooked quinoa.
3. When the potatoes are ready, carefully unwrap, and slice down the middle. If you are scooping out the innards, cut completely in half, if not, only slice part of the way, then squeeze the ends towards each other to open up the potato.
4. Spoon in the filling, then top with grated cheese. Place on a cookie sheet and broil for a few minutes until the cheese is bubbly and the edges are crispy. Serve hot or cold!