Southwestern Sweet Potatoes

Yet another perfect fall dish – sweet potatoes!

Once again, I’ve found a way to make something I never really liked in the past absolutely delicious. I’ve seen tons of recipes for baked sweet potatoes, sweet potato fries, etc. So I finally figured I’d give them a try. I was never much of a fan of sweet potatoes, I think just because any time I ever tried them it was during Thanksgiving when they were covered in brown sugar and marshmallow fluff. For whatever reason, I don’t like mixing savory and sweet flavors together.

After trying sweet potato fries a few times, I realized that sweet potatoes alone weren’t sweet, and they’d be great (healthy!) additions to any meal. This time, though, they were the main dish. I decided to sauté some onion, pepper, corn, black beans, and habanero and topped the baked sweet potatoes with the mixture, cheese, and salsa. Not to toot my own horn, but man, these were good! They were also huge – I didn’t even finish one half! I was able to have the rest for lunch the next day.

To make sure there were enough veggies, we had some sautéed broccoli as a side, which worked really well. These would definitely be a great side dish (in smaller portions, of course) but they were really great as a main dish as well.

Southwestern Sweet Potatoes
– Serves 2 –

Ingredients:
2 medium sweet potatoes
1/2 green pepper
1/2 yellow onion
1 habanero pepper (or hot pepper of your choice)
1 ear of corn, kernels removed
1/2 can black beans (drained)
Mexican styled seasoning (I used chili powder, taco seasoning and adobo)
1/2 cup shredded Mexican cheese
1/4 cup salsa

Directions:
1. Preheat oven 450 degrees, poke holes into the sweet potatoes, and place on a baking sheet with foil. Once preheated, cook the potatoes for 40-50 minutes
2. Slice and sauté onion, pepper, hot pepper, corn and beans with seasoning till tender.
3. Once potatoes are cooked, slice them in half, and top with the sautéed mixture.
4. Finish off with cheese and salsa.

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