Stuffed Sweet Potatoes

My New Year's resolution was a little bit different this year. In the past, I have done vague things like "exercise more" or "eat healthier". This year, however, I decided to be a little bit more specific in hopes of being more successful. I decided to ban white carbs/starches. That may sound strange, but it is actually fairly simple. I stopped eating all bread, white potatoes, white rice, pasta, crackers, and excessive cheese. I also switched to almond milk as opposed to my usual choice of skim. My favorite almond milk is Silk UNSWEETENED Vanilla. It may take a little getting used to, but I think that it is delicious and with a fraction of the calories of regular milk, I'm willing to adjust my taste buds.

Contrary to that little food rant, this post is not about diets or almond milk. This post is actually about a delicious substitute for one of my favorite starches: potatoes. Because regular potatoes do not fit in white my "no white carbs" rule, I had to switch to sweet potatoes. Let me just say, though, that this was not a difficult substitution. I love sweet potatoes. And guess what? They are so so so much better for you than the regular spud. Sweet potatoes have more vitamins, fewer calories, and more fiber than regular potatoes. Don't believe me? Just see for yourself here and here. 

Now, what is this delicious sweet potato recipe that has me so fired up? I'm glad you asked. I am about to introduce you to one of the most delicious southwestern with a sweet kick, cheesy, filling and satisfying meals ever. What is it? Three words: Stuffed. Sweet. Potato. With greek yogurt "sour cream" on top. How could something with the word stuffed in the title not be delicious? Go ahead, try and think of something that is stuffed that is not delicious...Stuffed Peppers, Stuffed Shells, Stuffed Mushrooms, Stuffed Pork Loin. Yeah, that's what I thought. P.S. If you were intrigued by the sounds of Stuffed Shells, here's my recipe! You're welcome.

I got the idea for my stuffed sweet potatoes from Pinterest. With a little bit of tweaking (because tweaking is something I do best) I created a delicious stuffed potato that my roommates and I loved so much that I have made is 3 times already. Here is the original recipe from Ms. Gina Holmolka over at SkinnyTaste.com -----> Loaded Baked Sweet Potatoes

And here is my version of her recipe. It is pretty much the same. I just made a few tweaks and changed the servings to 3 for me and my roomies. Enjoy!

Stuffed Sweet Potatoes

Ingredients:
3 large sweet potatoes
1/2 bell pepper, chopped (Any color. Green are usually cheapest ;)
1/2 onion, chopped (about 3/4 cup)
1 tsp olive oil
3/4 cup cooked corn
1 cup rinsed black beans
pinch of salt
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
3/4 cup pepper jack cheese
1 avocado, diced

Greek Yogurt Topping:
3/4 cup plain Greek yogurt
1 tsp chili powder
1/2 tsp cumin
tiny shake of crushed red pepper powder

Method:
Put sweet potatoes in a 400 degree preheated oven to cook for about an hour. I suppose you could cook them in the microwave if that is what you prefer. I just happen to hate potatoes cooked in the microwave.  Before you start the other stuff, mix the yogurt with the seasonings and stick it in the fridge. This will give it time to mix well with all of the seasonings. Greek yogurt can be substituted for sour cream in any recipe. You won't be able to tell the difference. Now sauté onion and pepper in the oil. When they are almost tender, add the corn and black beans and cover with the seasonings. When your potatoes are cooked through and are soft to the touch, remove them from the oven. Let them cool a couple of minutes so that you can cut them without totally burning yourself (trust me. I've learned from experience) Then cut them open and first  put some of the cheese in each one. YOu will be tempted to wait and put the cheese on top but, trust me, this is the way to do it. Once they are stuffed, they will be over flowing and the cheese will just get lost. PUtting it in first allows its to get all melty inside of the potato. Now, fill the potatoes with the onion/pepper mixture. Pop them back in the oven for just a few minutes to be sure that that mixture is still hot. When they come out, plate them up and top them with the "sour cream" and avocado. Salsa is also delicious on top.

And there you have it. I'm telling you, this is delicious. I know that there are some skeptics out there saying "Ewww. Sweet potatoes are sweet and won't taste right with this mexican mixture!" Well, I'm here to tell you that you are so wrong. Give it a try and prove me right. The sweetness of the sweet potato with the spicy black bean mixture and sour cream just works together. And the avocado on top really sets it off. Also, it is SO filling! Sweet potatoes are huge anyway and when you fill them with all of this deliciousness, it is too much to eat in one setting. I usually eat half for dinner and then save the rest for lunch or for a night time snack. Enjoy!

Thanks to skinnytaste.com for the inspiration.