Well, it’s been a long week, but so much has happened! It started out as a productive week because on Sunday my roomie and I woke up and finished hanging all of the pictures and frames in our apartment. We were looking forward to a lazy day by the pool, but it was raining. It was probably a blessing in disguise that we stayed in because I ended up getting lots of chores done that had been on my list for a while. There are a few more things to do before we are completely done decorating our apartment, but it’s almost there!
Keeping with the theme of marking old items off of my list, this week I focused on trying some recipes that I’ve had set aside for a while now. I’m so glad I got around to making these sweet potatoes because they are de-li-cious! I had never made loaded sweet potatoes and I was wondering how the black beans and corn would mix with the sweet taste of the potatoes, but the flavoring was just perfect. To top it all off, the melted cheese on top makes for a perfectly gooey plate of comforting food.
I’m also glad this weekend is a 3 day weekend! Time to relax, get refreshed and start again next week ready to tackle more to-do lists!
- 2 medium sweet potatoes
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/2 tsp. oregano
- 1 Tbsp. canola oil
- 1 clove garlic
- 1 shallot
- 1 cup corn (frozen corn is fine, just rinse or thaw and pat dry)
- 1 (15 oz.) can black beans, drained and rinsed
- 1 teaspoon fresh cilantro
- 1/2 avocado
- 1 to 3 chipotles in adobo, finely minced
- 1/2 cup shredded cheese
Preheat the oven to 350 degrees F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.
Saute the garlic and shallot in oil over medium high heat until cooked, about 1-3 minutes. Add the corn, salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Add the black beans and let sit on low heat until warmed all the way through.
When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir in the chipotle peppers, cilantro, avocado and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.
Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.