Mexican Sweet Potatoes

Ingredients:

• 3 medium sweet potatoes, baked
• 1 lb extra lean ground beef
• 1/2 cup onion, diced
• 4 cloves garlic, minced
• 2 tsp cumin
• 1 tsp cayenne pepper
• 1 tsp salt
• 15 oz black beans, drained and rinsed
• 1 bag frozen corn
• 1/2 cup plain greek yogurt
• Mexican blend cheese for sprinkling on top

Directions:

• Preheat oven to 350. 
• In a skillet, brown ground beef. Add onion, garlic and cumin. 
• While browning the beef, cook the corn, either in the microwave or you can heat it up in the skillet after you finish the beef 
• Meanwhile, cut sweet potatoes in half and scoop the flesh out of skins, leaving skins intact.
•  Mix sweet potato flesh with sour cream, cayenne and salt.
•  Mix in beef mixture, beans and corn. 
• Scoop filling carefully into skins, place on baking sheet. Top each half with cheese.
•  Bake for 10 minutes, or until cheese is melted.

Idea!: We had left over 'filling' which would make a great filling for stuffed peppers.