Tuesday, September 10, 2013

Mexican Sweet Potatoes


  • 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


  • 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.

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