A Fresh Take on Sweet Potatoes

Lately, I have been trying out some new recipes to help us discover new  and interesting dinner combinations that can spice up our weekly menu. I made a simple recipe for lunch today that I found on Pinterest, and thought it was noteworthy enough to share with my readers.

I love sweet potatoes and am always looking for new ways to incorporate then into our dinners. Today we had Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad . The salad was incredible simple to throw together and most of the ingredients are things that I typically keep on hand. I unfortunately do not have a photo of our lunch to share with you, but the author of the original recipe took a lovely photo of her rendition that will surely spike your appetite.

The Black Bean and Corn Salad is light and fresh with a smokey kick from the adobo sauce.  The salad will easily serve 4, but I just baked two sweet potatoes. I thought the salad paired wonderfully with the baked sweet potato, but the left over salad we have would also go great with tortilla chips as a salsa or just eaten with a fork by itself for a side dish! I can see this being a meal that we will add to our list. So if you are looking for a fresh new way to spice up your sweet potato give this recipe by Alaska from Scratch a try.

Sweet Potatoes Stuffed with Chipotle Black Bean & Corn Salad 

Ingredients:

  • 4 small sweet potatoes or yams, baked
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 cup corn (I had canned corn and just used the whole can – drained and rinsed)
  • 3 green onions, thinly sliced (I used about 1/2 cup of diced onion instead)
  • 1/2 cup cilantro, chopped

For the Vinaigrette:

  • 2 limes, zested and juiced
  • 1 tablespoon oil
  • 2 teaspoons honey
  • 2 teaspoons adobo sauce (from a can of chipotles in adobo)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Instructions:

In a bowl, add the black beans, corn, onions, and cilantro. Stir to combine. In a smaller bowl, mix together the lime zest and juice, oil, honey, adobo sauce, salt and pepper. Pour over the black bean mixture and toss to combine. Slice open the baked sweet potatoes. Stuff potatoes with the Chipotle Black Bean & Corn Salad. Serve.

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