Southwestern Stuffed Sweet Potatoes
Yields: 3 servings
  • 3 sweet potatoes, scrubbed and pricked with a fork
  • Cooking spray
  • 1 cup chopped red onion
  • 1 cup chopped bell pepper, any color
  • 1 jalapeno pepper, diced (optional)
  • 2 to 3 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 can (15.25 oz) Del Monte Southwest Corn with Poblano and Red Peppers, drained
  • 1 can (14.5 oz) Del Monte Diced Tomatoes with Zesty Mild Green Chiles, drained
  • 1 can black beans, rinsed and drained
  • ¼ cup nonfat Greek yogurt
  • 1 tablespoon ⅓ less fat cream cheese
  • ¼ cup shredded cheese (any variety, such as cheddar or colby jack)
  • Chopped green onion, for topping
  1. Preheat oven to 425F degrees. Bake sweet potatoes for 30 to 45 minutes, or softened. (Note: for ease I bake on a foil-lined cookie sheet). Let potatoes tool 10 to 15 minutes, or until cool enough to touch.
  2. Meanwhile, heat a large nonstick skillet sprayed with cooking spray over medium-high heat and saute onion, bell pepper and jalapeno (if using) until softened (about 5 to 7 minutes).
  3. Stir in garlic, chili powder and cumin and cook 1 minute or until fragrant.
  4. Reduce heat to medium and add corn, cooking for 8 minutes, or until corn starts to brown.
  5. Add diced tomatoes and black beans, stirring until combined. Let cook for about 5 to 10 minutes, stirring occasionally. Remove from heat and set aside. (Note: You can taste and make adjustments to the seasoning as needed at this time)
  6. Once done and cooled to the touch, slice potatoes lengthwise. Scoop out potato flesh into a large bowl. You will want to leave about a ¼-inch shell around the skin so it has some structure for filling.
  7. Using a fork or potato masher, mash potato flesh until smooth. Add Greek yogurt and cream cheese, stirring until combined.
  8. Add corn black bean mixture to sweet potato mixture, stirring until combined. Spoon mixture into sweet potato shells.
  9. Preheat broiler. Sprinkle stuffed sweet potato shells with cheese and green onions, and broil until bubbly and melted.
Del Monte Whole Kernel Corn or Fiesta Corn can be used in place of the Southwestern Corn with Poblano and Bell Peppers.
Nutrition Information
Serving size: 2 stuffed halves
Recipe by My Site at