Tuesday, January 24, 2012

Twice Baked Sweet Potato {Mexican Style}

This is a yummy little dish I came up with the other day--if you've never tried sweet potatoes in combination with Mexican food, you're missing out. It's delish.

Here's the recipe:

Preheat oven to 400* F. Wash sweet potatoe & coat in olive oil. Bake at 400* for 1 hour.

In the meantime gather these ingredients:

1/4 cup black beans, cooked
1/4 cup grape tomatoes, halved
3TBSP reduced-fat sour cream
1/2 tsp. cumin
2 TBSP monterrey jack cheese, shredded
salt & pepper to taste

When potato is baked, remove from oven & cut in half, lengthwise. Scoop the potato filling out of shell, gently without messing up the shell. In a bowl, combine potato filling, sour cream, cumin, black beans, tomatoes, salt & pepper. Put the filling back into each shell & top with cheese. Bake at 400* for 15-20 minutes.

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Georgia and Jordan said...


Jacki said...

Yum!! Maybe you are half Mexican as well.