Wednesday, April 17, 2013

on twice baked tex-mex sweet potatoes...

The title on today's post is a mouth full! Literally. My Twice Baked Tex-Mex Sweet Potatoes are not only a mouth full but also make your tummy full. These sweet potatoes are packed full of yummy goodness with things like black beans and corn. There's no meat but be my guest and add some ground beef or shredded chicken however don't be fooled because even without any meat we were filled to the brim with just one potato. Try them out!

4 sweet potatoes 
1/2 onion, chopped
4 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1 (15.5 oz) can black beans
1 (8.5 oz) can cream style corn  
1/2 cup Monterey Jack cheese + some a pinch on top of each potato, shredded
1 tablespoon butter 
1 tablespoon Frank's Red Hot Sauce
1/2 of an avocado 
1/4 cup sour cream 
1 teaspoon cayenne pepper 

1. Heat oven to 400°. Wash and clean sweet potatoes. Place potatoes directly on the oven rack. Place a piece of foil underneath sweet potatoes to catch the juices that are released as they cook. Bake potatoes for 45 minutes up to an hour until they are soft. 

2. Take potatoes out and let them cool for 15 minutes or until you are able to handle them with your hands. Cut out a canoe shape into the top of the potatoes skin. Peel the skin off and discard. Use a spoon to scoop out the insides of the sweet potato into a large mixing bowl and keep the potato shell. Add the first nine ingredients right into the mixing bowl. Using a spatula mix everything together. Spoon sweet potato mixture right back into the potato shell and place on a backing sheet. Sprinkle some more Monterey Jack cheese on top of each sweet potato and put them back in the oven to bake for 15-20 minutes.

3. Meanwhile, add 1/2 of an avocado and sour cream into a mixing bow. Mash avocado into the sour cream until it becomes creamy. Sprinkle cayenne pepper and mix well. Once the potatoes are done take them out and garnish with creamy avocado topping. Serve! 


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