Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, southwest stuffed sweet potatoes. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
These southwestern-inspired stuffed sweet potatoes are delicious, simple to make, and healthy all at the same time (something that's hard to achieve!). Baked sweet potatoes are topped with a delicious southwestern mix of black beans, corn, radish, red onion, and cilantro. A gluten-free and vegetarian recipe for Southwestern Stuffed Sweet Potatoes, topped with a healthy avocado crema made with greek yogurt.
Southwest Stuffed Sweet Potatoes is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Southwest Stuffed Sweet Potatoes is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook southwest stuffed sweet potatoes using 9 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Southwest Stuffed Sweet Potatoes:
- Take Chicken breast
- Take Sweet potatoes
- Prepare Broccoli
- Take Corn
- Get Bell pepper
- Make ready Green onions
- Get Zucchini
- Get Mozzarella
- Prepare as needed Cayenne pepper, paprika, salt & pepper
What exactly are Southwest Stuffed Sweet Potatoes? Delicious sweet potatoes cut in half and grilled until tender. A little like stuffed sweet potato skins only we get to eat all the delicious insides, too. These Stuffed Sweet Potatoes filled with Southwest flavors including black beans, corn, and diced tomatoes are easy to make, healthy, and made with pantry staples.
Steps to make Southwest Stuffed Sweet Potatoes:
- Preheat oven to 200C
- Heat sweet potatoes in microwave for 10 - 15 mins until soft, place potatoes in oven for 30 - 40 mins
- Season chicken with seasonings, cook in a nonstick pan and set aside.
- Chop vegetables into small pieces
- Fry off corn first then add in all other vegetables
- Remove potatoes from the oven, slice in half and scoop out middles, set aside. Spray empty halves with oil and place back in over for 5 mins
- In a bowl mix together sweet potatoes and vegetables
- Remove skins from the oven and fill with vegetable - potato mixture, top with mozzarella and place in oven for a further 8 mins
- Serve potatoes with chicken in the side and enjoy!
Our Southwest Stuffed Sweet Potatoes are filled with a homemade corn salsa, queso fresco, avocado, and black beans for a nutrient rich twist on a The sweet potato's sweetness is a perfect complement for the southwest flavors introduced by a zest corn salsa, creamy queso fresco, hearty. These southwestern stuffed sweet potatoes are a fun and tasty twist on traditional loaded potatoes. Making loaded spuds is typically an ordeal — you bake them, prep and cook the filling, fill them, top them with cheese, and bake them again. I like this recipe because it simplifies a couple of those steps. These southwest stuffed sweet potatoes are loaded with complex carbohydrates and savory flavors to satisfy your hunger and feed that hard-earned muscle.
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