Cheesy Corn and Black Bean Sweet Potatoes

After making a really nice taco spread for the family on Father's day, I had a lot of beans, corn, and cheese leftover. I was craving something loaded with these ingredients but I couldn't really put my finger on it. Wandering around the grocery store for a bit finally drew me to these really big sweet potatoes. I decided to stuff the potatoes with all the ingredients I was craving and it hit the spot perfectly.
Bake the sweet potatoes first with a little oil and salt.
Mix the beans, corn, and chicken.
Cut oval slits on the top of the potatoes and scoop out about 75% of the potato.
Add the potato to the bowl along with some chile paste and cheese. Lots of cheese.
After you fill and bake the potatoes some more, drizzle on some crema and top along with chopped cilantro.
These potatoes were a hearty weeknight meal but could also be a good side dish for a BBQ. I personally would leave out the chicken if I was serving them as a side.
The fresh cilantro and crema gives the potatoes a needed bright flavor amidst the savory punch of the cheesy spicy filling.
Cheese-pull life!

Cheesy Corn and Black Bean Sweet Potatoes

  • 4 large Sweet Potatoes
  • 1 cup Grilled Corn (removed from cob)
  • 1 cup Black beans (strained and rinsed)
  • 1/2 cup grilled chicken (chopped)
  • 1/4 cup sambol chile paste
  • 4 ounces grated mozzarella cheese
  • 4 ounces grated cheddar cheese

Instructions

  1. Clean the potatoes well. Coat with oil and a pinch of salt and bake at 350 for about an hour and 15 minutes until tender. Raise oven to 400.
  2. Cut an oval opening on each potato and scoop out about 75% of the filling into a bowl.
  3. Add the rest of the ingredients to the bowl and mix well.
  4. Stuff the potatoes with the mixture. Really fill them up and top with lots more filling. You should be able to use almost all the filling.
  5. Bake at 400 for 30 minutes.
  6. Serve