Southwestern Stuffed Sweet Potatoes

Ingredients

• 4 medium sweet potatoes
• 3-4 tbsp butter
• 1/4 cup milk
• 1/2 tsp cumin
• 1/4 tsp chili pepper
• salt and pepper
• 3/4 cup cooked black beans
• 1/2 cup corn kernels
• 1/2 cup chopped onion
• 2 tbsp chopped cilantro
• 1/4-1/2 cup shredded cheese

Directions

1. Preheat your oven to 375 degrees. Wash your sweet potatoes well to remove any residual dirt from the outside.
2. Place on a cookie sheet or straight on your oven rack and bake for about 1 hour or until easily pierced with a fork. Remove from the oven and let them cool until you are able to comfortably handle them.
3. Split potatoes lengthwise and carefully scoop out the flesh, making sure to not pierce the skin.
4. Leave a little extra potato in the bottom to make sure they do not fall apart. Place sweet potato innards into a mixing bowl with butter, milk, cumin, and chili pepper. Season with a little salt and pepper. Mash everything up together. When sweet potato mixture is smooth and creamy, fold in the remaining ingredients, minus the cheese.
5. Place potato skins onto a baking sheet, and carefully spoon potato mixture into them evenly.
6. Sprinkle cheeses over the top of each potato half, pop back in the oven at 350F degrees and bake for about 15 -20 minutes.
7. Remove from oven and serve.