Best 5 Southwest Stuffed Sweet Potatoes Recipes
In this delectable culinary expedition, we embark on a journey to explore the vibrant flavors of the Southwest, masterfully infused into the wholesome goodness of sweet potatoes. Our adventure begins with a tantalizing Southwest Stuffed Sweet Potato, a symphony of flavors and textures that will ignite your taste buds. This irresistible dish features a sweet potato generously stuffed with a savory mixture of black beans, corn, bell peppers, and spices, topped with a delightful blend of cheese and fresh cilantro.
But our culinary adventure does not end there. We venture further into the realm of sweet potato recipes, discovering hidden gems that will transform your meals into extraordinary culinary experiences. Unveil the secrets of the Sweet Potato and Black Bean Enchiladas, a delightful fusion of Mexican flavors wrapped in tender sweet potato tortillas. Embark on a flavor-filled odyssey with the Sweet Potato and Chorizo Tacos, where the smokiness of chorizo dances harmoniously with the sweetness of roasted sweet potatoes.
For those seeking a lighter option, the Sweet Potato and Lentil Soup emerges as a vibrant and nutritious culinary creation. This hearty soup is brimming with wholesome lentils, sweet potatoes, and an array of aromatic spices, promising a symphony of flavors in every spoonful. And for a sweet treat that satisfies your cravings, indulge in the Sweet Potato Brownies, a delectable dessert where the rich fudginess of chocolate intertwines with the natural sweetness of sweet potatoes.
Prepare to embark on a culinary odyssey that celebrates the versatility and deliciousness of sweet potatoes. Each recipe in this article is a testament to the boundless possibilities of this humble vegetable, transformed into extraordinary dishes that will leave your taste buds dancing with delight.
SOUTHWESTERN STUFFED SWEET POTATOES
Loaded with the southwest flavor of McCormick® Hint of Salt Mexican Taco Truck Seasoning, black beans and your favorite taco-inspired toppings, you'll be craving these hearty stuffed sweet potatoes every night of the week. Best of all? They're ready in just 20 minutes!
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Pierce sweet potatoes with fork. Microwave on HIGH 8 to 10 minutes or until tender, turning over halfway through cooking. Keep warm.
- Heat oil in large non-stick skillet on medium heat. Add bell pepper and onion; cook and stir 3 minutes or until softened. Stir in beans, Seasoning and water. Cook 2 minutes or until heated through.
- Make a lengthwise slit along top of each sweet potato and squeeze ends gently to open. Fluff sweet potato flesh with fork. Top with bean mixture and serve with desired toppings.
- Test Kitchen Tip•Serve with assorted toppings, such as chopped avocado, shredded cheese, sour cream, salsa or chopped fresh cilantro. •To prepare sweet potatoes in the oven, pierce potatoes and wrap in foil. Bake in preheated 350°F oven 50 minutes or until tender.•Substitute 1 cup corn for the bell pepper.•Use any variety of canned beans in place of the black beans.
Nutrition Facts : Calories 151 Calories
SOUTHWEST STUFFED SWEET POTATOES
Swap your tortilla for a sweet potato, and load it up with all sorts of taco toppings for a satisfying meal that can easily be prepped ahead of time. Black beans add protein that'll stick with you, while a simple cilantro-lime guacamole adds brightness and richness, and the sweet potato isn't the only veggie in the mix-fresh tomatoes, onions and poblanos round out these taco taters! A dash of Old El Paso™ taco seasoning mix adds the perfect amount of zest. Try this tasty twist next time you're craving everyone's favorite handheld meal, and you can clean your crisper drawer out in the process. It's a guaranteed hit that "accidentally" skips the meat and dairy, so keep it around for when you're hosting folks with special diets (or when you want to try one yourself)!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
- Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
- In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
- Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.
Nutrition Facts : Calories 280, Carbohydrate 44 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 10 g, Protein 6 g, SaturatedFat 1 1/2 g, ServingSize 1 Potato, Sodium 500 mg, Sugar 8 g, TransFat 0 g
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
STUFFED SOUTHWESTERN SWEET POTATOES
Provided by Food Network
Yield 6 servings
Number Of Ingredients 13
Steps:
- Rub six 8-ounce baking potatoes, well scrubbed, with softened, unsalted butter, sprinkle them with salt, and bake them in a preheated hot oven (400 degrees) for 1 hour, or until they test done when pierced with a skewer.
- In a skillet saute 1/4 pound mushrooms, sliced thin, in 1 tablespoon unsalted butter over moderately high heat for 2 minutes, add 1/4 cup medium-dry Sherry, 1/2 teaspoon dried tarragon, salt and pepper to taste, and cook the mixture, until almost all the liquid is evaporated. Add 1/2 pound baked ham, chopped, and cook the mixture, tossing it, for 2 minutes.
- Cut a 1/2-inch slice from the top of each potato, scoop out the pulp, and reserve the shells. Puree the pulp through a food mill or ricer into a large bowl (should be about 3 cups). Combine the puree with 3/4 cup scalded half-and-half, 3 tablespoons softened unsalted butter, 2 large egg yolks, 2 tablespoons Dijon mustard, and cayenne, salt and pepper to taste. Fold in 1 cup grated Gruyere and ham mixture and combine the mixture well.
- Heap mixture into the reserved potato shells, sprinkle the shells with a mixture of 1/4 cup each of fresh bread crumbs and freshly grated Parmesan. Dot them with butter. Arrange the potatoes in a lightly buttered baking dish and bake them in the upper third of a preheated moderately hot oven (350 degrees) for 15 minutes or until they are puffed and lightly browned.
STUFFED SOUTHWESTERN SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
- Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
- In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.
Tips:
- For crispy skin, pierce the potatoes with a fork before baking. This will allow the steam to escape and create a crispy texture.
- If you don't have ground turkey, you can substitute ground beef, chicken, or sausage.
- To save time, you can use pre-cooked black beans and corn.
- Feel free to add other vegetables to the stuffing, such as chopped bell peppers, onions, or zucchini.
- Serve the stuffed sweet potatoes with your favorite toppings, such as salsa, guacamole, sour cream, or cheese.
Conclusion:
Southwest stuffed sweet potatoes are a delicious and easy meal that can be enjoyed for lunch or dinner. They are packed with flavor and nutrients, and they are a great way to use up leftover turkey. The crispy skin, the flavorful stuffing, and the sweet potatoes themselves all come together to create a dish that is sure to please everyone at the table. So next time you are looking for a quick and easy meal, give these stuffed sweet potatoes a try.
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