Twice-Baked Southwestern Sweet Potatoes

Ingredients

• 4 large sweet potatoes
• 1 TBSP extra virgin olive oil
• 3/4 lb chorizo or spicy chicken sausage, diced
• 1/2 C frozen corn
• 1/2 C black beans, drained and rinsed
• 1/4 C chopped fresh cilantro, chopped
• 1/2 tsp chili powder
• 1 tsp paprika
• 1/2 tsp cracked black pepper
• 1/2 C shredded Colby Jack cheese

Directions

1. Preheat oven to 400 degrees.
2. Prick potatoes with a fork in multiple spots. Place on foil lined, rimmed baking sheet.
3. Bake for 45 minutes to 1 hour, until soft in the middle.
4. In a large skillet, heat olive oil.
5. Add chorizo and cook until warmed through. Reduce heat to medium and add black beans and corn. Cook through, about 4-5 minutes.
6. Add cilantro, chili powder, paprika and black pepper. Mix and cook 1-2 minutes. Remove from heat.
7. Remove sweet potatoes from oven.
8. With a sharp knife, slice the potatoes lengthwise from tip to tip. Using tongs (the potatoes are hot!), hold the sweet potato in place.
9. Take a fork and mash the insides of the potato until completely mashed. Repeat for each potato.
10. Spoon chorizo mixture into the top of the potatoes, working it into the sides a bit.
11. Top each potato with a sprinkle of cheese.
12. Reduce oven heat to 350. Bake for 15 minutes. Remove and serve!