Friday, February 13, 2015

Southwestern Stuffed Sweet Potatoes

TGIF! (Am.I.right?!) 
This week has been booked solid with activities, pampering, twerkin', and workin'! (JK on the twerkin' part) And it doesn't look like there's any slowing down for the next two months. Why, calendar,why?!

In the midst of the chaos, I managed to whipped up these delicious stuffed sweet potatoes on Wednesday night. There were leftovers,so I ate one for lunch yesterday. At first I didn't think to share the recipe because it was one of those things when you just throw a bunch of stuff into a pan and dinner's served. But while I devoured one for lunch I thought, "YES! I must share this!" 

On Tuesday we had tacos, and I used the left over ground turkey to make these stuffed potatoes. So, before you start this recipe, go cook up some ground turkey. 

Southwestern Stuffed Sweet Potatoes
What you’ll need:
3 medium sweet potatoes
1 lb ground turkey, cooked and seasoned with taco seasoning
1 tsp EVOO
1 clove garlic, minced
1 can black beans
1 12oz package Birds Eye Southwestern Corn, cooked
½ cup cheddar cheese
2 tbsp fresh chopped cilantro
Salt & Pepper

What you do:
Preheat oven to 400
Wash sweet potatoes, prick with a fork or knife, and place on baking sheet lined with foil.
Bake for 1 hour or until tender.

While the sweet potatoes are baking, make the filling:
Heat a skillet over medium heat.
Add EVOO and garlic and cook for 1 minute.
Add the beans, ground turkey, and corn. Stir to combine.
Add cilantro & salt and pepper to taste.
Remove sweet potatoes from oven. Slice down the middle and season lightly with salt. Spoon the filling with a slotted spoon into the cooked sweet potatoes.
Sprinkle cheddar cheese on top and serve!
For an extra kick, serve with sriracha.