Did you know that for your money, the most nutritious thing you could buy in the grocery store is the sweet potato?

Sweet potatoes are one of Stuart’s favorite foods. If a restaurant offers sweet potato fries as a side option, he’ll be paying the extra $0.99 for them. If mashed sweet potatoes are suggested as a side dish to you-name-the-protein, he’ll pick that entrée. However, unless it’s for Sweet Potato Casserole, I find myself rarely cooking with sweet potatoes.

I spotted a recipe for Loaded Mexican Stuffed Sweet Potatoes and thought, that’s a good idea! And while my photograph isn’t as beautiful or as appealing as Brandi’s (I have to admit, I became very frustrated with trying to capture this dish) the stuffing flavors complimented the baked sweet potato beautifully – no extra toppings needed. Additionally stuffed potatoes make for a surprisingly filling dinner.

Because our Publix is still so new, they don’t yet carry Chorizo – although someone from the Meat Department did promise us that they will. I decided to buy ground pork and add chorizo spices while cooking the meat. I also used (half) my recipe for black beans instead of using refried black beans.

Stuffed Sweet Potatoes

Ingredients:

• 2 sweet potatoes
• 1 tbsp olive oil
• 1/2 lb ground pork
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 tsp chili powder
• 1 tsp paprika
• 1/8 tsp dried oregano
• 1/4 tsp cumin
• pinch ground cloves
• pinch ground coriander
• 1/2 recipe of black beans {click for recipe}
• 1/2 C shredded Mexican cheese

Steps:

1. Preheat oven to 400 degrees F. Wash and dry potatoes. Poke with a fork and wrap in foil. Bake 1 hour.
2. In a medium skillet over medium-high heat brown pork in olive oil. Add garlic and stir for 30 seconds. Add remaining seasonings and cook, break up the meat, until cooked through. Drain if needed.
3. In a bowl combine cooked pork and beans.
4. When potatoes are cooked through allow them to cool enough to handle. Cut a canoe-shaped cavity and stuff with the pork and beans. Top with shredded cheese.
5. Place potatoes on a baking sheet and bake 5-7 minutes, until the cheese on top is melted.