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If you’re looking for a dish that perfectly balances sweet and savory flavors, look no further than Sweet & Savory Stuffed Sweet Potato Skins. This delightful recipe combines the natural sweetness of roasted sweet potatoes with a savory filling made from wholesome ingredients, creating a satisfying meal or snack that appeals to a wide range of palates.

Stuffed Sweet Potato Skins

Discover the delicious balance of flavors with these Sweet & Savory Stuffed Sweet Potato Skins. This recipe is perfect for a nutritious meal or snack, featuring roasted sweet potatoes packed with a hearty filling of black beans, corn, and vibrant veggies. Not only are they tasty, but they're also rich in vitamins and fiber. Whether served as an appetizer or a main dish, these stuffed skins will impress your family and friends. Get ready to enjoy a delightful culinary experience!
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Ingredients
  

4 medium sweet potatoes

1 cup cooked black beans, rinsed and drained

1 cup corn kernels (fresh or frozen)

1/2 cup red bell pepper, diced

1/2 cup red onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 tablespoon olive oil

Salt and pepper, to taste

1 cup shredded cheese (cheddar or dairy-free alternative)

1/4 cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

1 lime, cut into wedges (for serving)

Instructions
 

Bake the Sweet Potatoes: Begin by preheating your oven to 400°F (200°C). Rinse the sweet potatoes under cold water and dry them with a towel. Using a fork, poke several holes into each sweet potato to allow steam to escape while baking. Arrange the sweet potatoes on a baking sheet and bake them in the preheated oven for 40-50 minutes or until they are tender when pierced with a fork. Once baked, remove them from the oven and allow them to cool for a few minutes.

    Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and red bell pepper, sautéing them until they soften, which should take about 5-7 minutes. Stir in the minced garlic, ground cumin, smoked paprika, chili powder, and a pinch of salt and pepper. Cook the mixture for 1-2 more minutes, allowing the spices to become aromatic.

      Add Beans and Corn: Incorporate the rinsed black beans and corn into the skillet, mixing everything thoroughly. Cook this filling for an additional 3-5 minutes to let the flavors meld together beautifully. Taste the mixture and adjust the seasoning if needed.

        Scoop the Sweet Potatoes: Once they are cool enough to handle, carefully slice each baked sweet potato in half lengthwise. Using a spoon, scoop out a portion of the sweet potato flesh, leaving about 1/4 inch of sweet potato around the edges to maintain their structure. Transfer the scooped-out flesh into a bowl and mash it lightly with a fork.

          Combine Filling and Sweet Potato Flesh: Add the mashed sweet potato to the skillet with the black bean and corn filling. Mix thoroughly until well combined. Fold in half of the shredded cheese, giving it a creamy texture.

            Stuff the Skins: Generously fill each sweet potato skin with the combined mixture, making sure to pack it in evenly. Top the filled skins with the remaining shredded cheese.

              Bake Again: Place the stuffed sweet potato skins back onto the baking sheet and return them to the oven. Bake at the same temperature (400°F or 200°C) for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.

                Garnish and Serve: Once baked, remove the sweet potato skins from the oven. Sprinkle the tops with freshly chopped cilantro for a burst of color and flavor. Serve warm, alongside sliced avocado and lime wedges for drizzling over the top.

                  Prep Time: 15 minutes | Total Time: 1 hour 15 minutes | Servings: 4