If you're looking for ideas on what to make for dinner, try these Stuffed Sweet Potatoes loaded with roasted corn, black beans, and chipotle flavor. They're not only delicious, they're healthy and vegetarian. It's one of my favorite Fall recipes and it's a hit every time.
Preheat oven to 350º and bake sweet potatoes 45 mins. to an hour, depending on size.
While sweet potatoes are baking, heat a cast iron skillet on the stove, but do not grease. Drain any liquid from corn kernels and pat dry with paper towels placing them in skillet to roast. Add Mexican seasonings, but do not stir for several minutes to allow corn to roast. After a few minutes, quickly stir and then let roast again without stirring so that other side of kernels can roast. When corn kernels look browned, remove from stove and set aside. In separate skillet, sauté finely chopped onion in butter until onion is translucent, then set aside.
When sweet potatoes are tender, remove from oven and let cool for 5 minutes before cutting them in half. Spoon out flesh and place in large mixing bowl, being careful to leave potato skins in tact.
Mix flesh of sweet potatoes with cream cheese, sour cream, minced chipotle, and salt until creamy. Gently stir in roasted corn, black beans, and sautéed onion until well mixed.
Spoon sweet potato mixture into potato skins and top with grated cheese. Bake an additional 5 minutes, until cheese is melted, and enjoy!