Southwestern Stuffed Sweet Potatoes

I think there’s a reason that 1) opposites attract and 2) they make great books like “Men Are From Mars, Women Are From Venus”. I haven’t actually read said book, but I can only imagine it brings to light the inherent differences between men and women. Because there are many, at least in the case of Mr. Prevention and I.

We’ve been together since I was 18. To say I know him and his “idiosyncrasies” is quite the understatement. Outside of the occasional surprise words from his mouth, he could just as well not talk and I wouldn’t miss a beat of what his wheels upstairs turn out. Am I that good, or is he just that predictable? Who knows.

Regardless of knowing the grief I’ll catch, I sometimes do what I want. Like make Southwestern Stuffed Sweet Potatoes, even though Mr. Prevention doesn’t care for sweet potatoes other than in french fry form…and I know I’m going to hear about it.

And sometimes, he does what he wants regardless of the grief it will cause me. Like Sunday, when I was taking him to the airport and I noticed he had MY carry-on suitcase (plus his) packed for the week.

“What am I going to take to Seattle?” I asked.

“You may have to go to Kohl’s and get a new carry-on. I left a coupon on the counter.” he replied, looking away quickly before the “WTH!” looks came flooding his way with a vengeance. My dinner selection is a far cry from the shenanigans he pulls, no?

But believe me, I got to hear all about how “he really wanted pizza for dinner” blah blah blah…and then he ate one of the sweet potatoes. Too lazy to make a frozen pizza? Decided they looked pretty tasty? Who knows. He likely wouldn’t fess up to either.

Tail tucked between his legs, he agreed that these were good. Lily enjoyed the scents of them (I had to throw in one last Lily picture for the week!).

I learned (came to grips with?) a few important things about our relationship here recently.

First, we’re both kind of stubborn and do what we want at times. It just so happens that he does what he wants a far more regular basis and with more “serious” matters than what’s for dinner. I am biased, this I know. He should start a food blog and throw me under the bus for the world to read!

Second, I will never understand men and I should probably stop trying to.

Third, if he thinks he won’t like dinner…chances are he’s wrong.

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Southwestern Stuffed Sweet Potatoes adapted from Pinch of Yum via Pennies on a Platter, as seen on Elly Says Opa!

3 large sweet potatoes
1 1/2 cups corn, fresh or frozen
1 tsp chili powder
2 tsp cumin
1/2 tsp oregano
1 Tbsp canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, to taste
1 oz reduced fat cream cheese
1/4 cup 0% plain Greek yogurt
1-3 chipotles in adobo, finely minced
1/2 cup (2 oz) % cheddar cheese, shredded

Directions:

Preheat the oven to 350 F. Place the sweet potatoes on a baking sheet or large pan and bake for 50 to 60 minutes, until fork tender. Remove from the oven and set aside until cool enough to handle.

Saute the corn in a dry heavy skillet, preferably cast iron, over medium-high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.

To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender. Remove to the bowl with the corn; add the black beans and as much cilantro as you wish to the bowl and lightly mix to combine all ingredients.

When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a 1/8″ border in the skins, and place into a large mixing bowl. Stir  the cream cheese, sour cream, and chipotle pepper(s) into the mixing bowl with the sweet potatoes. Mash with a potato masher to desired texture. Gently stir in the corn and black bean mixture.

Preheat the broiler. Fill each potato skin with the potato-corn mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot.

Yield: 6 servings (1 stuffed potato half)

Nutrition Information (per serving): 257 calories; 6.5 g. fat; 10 mg. cholesterol; 298 mg. sodium; 39.8 g. carbohydrate; 8.2 g. fiber; 11.3 g. protein

Result: This is a very popular dish among my “circle” of blog friends so I was anxious to try! Naturally, I love how healthy they are. I would love to try these with russet potatoes to see if the cumin flavor was maybe masked a bit by the sweetness of the sweet potato. I love that cilantro-chili-cumin blend and I think a white potato may help those flavors pop! The sweet potato, however, goes great with the corn and black beans. Overall, delicious…reheated great, too! Enjoy!

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Today will be a Chinese fire drill of events trying to get Lily where she needs to be, me packed and to work, training my replacement (again), and getting to Seattle. Breathe. I can’t wait for a LONG weekend of friends, family, seafood, and coffee!! Life is good.

See you in the Northwest,