Stuffed Chipotle Sweet Potatoes with Chipotle Mayonnaise
Description
Fill your sweet potatoes with a scrumptious combination of red onion, fresh corn, black beans, cheese and many other ingredients to numerous to list. It makes for a quick a satisfying dinner.
Ingredients
2 large or 4 small sweet potatoes
¼ c. diced red onion
1-2 small garlic cloves, minced
½ c. fresh corn kernels, raw
1 c. black or pinto beans, cooked, drained and rinsed
2 t. diced jalapeño
3 radishes, thinly sliced
½ c. thinly sliced red cabbage
¼ c. crumbled Cotija cheese (or Feta cheese)
½ small avocado, diced
½ c. chopped cilantro
juice from 1 lime, plus extra lime slices, for serving
extra-virgin olive oil, for drizzling
sea salt, to taste
freshly ground black pepper, to taste
¼ c. toasted pepitas
Chipotle Mayonnaise, for serving
1/2 c. mayonnaise (or Greek yogurt)
1 T. chopped chipotle peppers in adobo sauce
1/4 t. lime zest
1 t. freshly squeezed lime juice
Directions
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Wash sweet potatoes and radishes.
Preheat oven to 400 degrees. Line a baking dish/pan with parchment paper.
Pierce a few holes in the sweet potatoes with a fork; place on baking dish; roast 35 - 45 minutes, or until the skin is golden brown and the potatoes are fork-tender.
In a large bowl, mix together onion, garlic, corn, black beans, jalapeño, radishes, red cabbage, Cotija cheese, avocado, cilantro, lime juice, a drizzle of olive oil and a few generous pinches of salt and pepper. Taste and adjust seasonings. Chill until ready to use.
Slice open the sweet potatoes and stuff with the mixture.
Top each with toasted pepitas and a scoop of chipotle mayonnaise. Serve with extra lime slices.
4 servings.
Chipotle Mayonnaise:
Stir together all ingredients. Cover; chill until ready to serve. Store in an airtight container in refrigerator up to 1 week.