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Рецепт Cheesy Mexican Stuffed Sweet Potatoes
by Susan Pridmore

Cheesy Mexican Stuffed Sweet Potatoes

October 1, 20151 Comment

I don’t know about where you live, but where I live, sweet potatoes are available year round in my stores. But it only makes sense they must have a season, so I looked into it – and fall is it. Over the next few weeks, a new crop of sweet potatoes will be arriving for us to enjoy. And we’re celebrating sweet potatoes today on the Food Networks’s blog FNDish for #FallFest.

Sweet potatoes are so versatile – great for both sweet dishes and savory. I’ve always known this, but I’ve only recently been clued into how good they are with cheese. You need to know this too.

Along with many of you, I’m guessing, I had a slow migration from my favorite white fluffy russets to sweet potatoes. Unless they were sweetened up and smothered in toasted marshmallows, I wasn’t interested. For a savory potato I wanted my russet or a Yukon gold. I’d heard the health benefits, yada, yada, yada, and finally broke down and started making fries out of them, figuring this was a good entry dish. They were really, really good. I started baking up fries all the time.

But I thrive on the new, the next new thing, and landed on this baby: baked (technically, microwaved, but you can bake yours in the oven if you have that kind of time on your hands), split open and filled with black beans, cheese, white onion, slivers of Anaheim pepper, and topped with crème fraîche. There are some spices involved along the way to jazz it up a bit, and needs nothing more than a salad to make it a meal.

Cheesy Mexican Stuffed Sweet Potatoes

Rating 5.0 from 1 reviews

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins Ingredients

2 sweet potatoes 2 Tbsp extra virgin olive oil 1 cup cooked black beans ¼ cup minced white onion 2 Tbsp small diced Anaheim pepper, or other mild chile ¼ tsp ground allspice ¼ tsp kosher salt ⅛ tsp ground cayenne pepper ⅛ tsp ground Pimentón Ahumado (Smoked Paprika) juice squeezed from ½ navel orange (about 2 Tbsp) ⅔ cup grated cheeses ( I used cheddar and Cojita) 3 Tbsp crème fraiche ½ tsp chipotle peppers in adobo pinch kosher salt ½ tsp minced chives Instructions

Scrub the sweet potatoes and puncture them with a sharp knife across the top, using the line for splitting the potatoes open to fill them. Microwave to cook them. In my microwave oven, it takes about 7 minutes for 2 potatoes. Warm up the oil in a heavy bottom skillet over medium heat. Add the onion and peppers, and cook until completely softened and beginning to caramelize – about 15 minutes. Add the allspice, salt, cayenne, and smoked paprika, toss to coat, and continue to cook for another 10 minutes. Add the beans, and orange juice. The orange juice will loosen any bits that have cooked onto the bottom of the skillet – be sure to scrape them up. They’re full of flavor! Split the cooked sweet potatoes open. Put a little cheese into the bottoms of the sweet potatoes, and pile the bean mixture on top. Top each stuffed potato with the rest of the grated cheese and microwave for 1 minute to melt it. Stir together the crème fraiche and chipotle pepper in adobo with a pinch of salt. Put a dollop on top and sprinkle a light dusting of chives over everything. 3.3.3077

If you’re looking for more ideas for sweet potatoes, check out the links below, and go visit the Food Network’s Pinterest board.

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