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Dinner & A Movie - Mexican Sweet Potatoes

Noel Konken is back with a twist on sweet potatoes for dinner tonight.
Mexican Sweet Potatoes
Yield: 6 skins

3 medium sweet potatoes
1 can Corn
1 can Black Beans
1 Tbsp Oil
½ Yellow Onion, chopped
1 Small Poblano Pepper, diced
1 oz light Cream Cheese
¼ C light Sour Cream
1 tsp Salt
⅓ C Cilantro, minced
Shredded Cheese

1. Preheat oven to 350 degrees. Wrap sweet potatoes in foil and bake for 50-60 minutes
2. Rinse & pat the corn dry. Place in a large skillet over medium/high heat with no butter or oil. Sprinkle with salt and other seasoning to preference. Let corn roast for 10 minutes, stir minimally to brown the outside.
3. Saute the onion and pepper in oil over medium heat until soft and translucent.
4. Remove sweet potatoes from oven when fork-tender. Let cool for 5 minutes. Cut potatoes in half. Scrape the flesh of the potatoes out, leaving the skin intact.
5. Mix the flesh of the potatoes with cream cheese, sour cream, & salt. After well blended, gently add in corn, beans, onion, pepper, & cilantro.
6. Scoop the filling into the potato skins. Heat in the oven for an additional 5-10 minutes.
7. Remove potatoes and top with cheese. Place back in the oven; cook until cheese is melted.

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