Snacks

Loaded Sweet Potatoes

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• 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided

• 1 onion, chopped

• 1 cup frozen corn, thawed

• 1 red bell pepper, chopped

• 2 cloves garlic, chopped

• 1 cup black beans

• 2 teaspoons cumin

• 1/4 to 1/2 teaspoon chipotle chili powder or smoked paprika

• 4 medium sweet potatoes, baked

• 2 tablespoons chopped fresh cilantro, divided

Ingredients

• 4 tablespoons Country Crock® Plant Butter with Olive Oil, divided

• 1 onion, chopped

• 1 cup frozen corn, thawed

• 1 red bell pepper, chopped

• 2 cloves garlic, chopped

• 1 cup black beans

• 2 teaspoons cumin

• 1/4 to 1/2 teaspoon chipotle chili powder or smoked paprika

• 4 medium sweet potatoes, baked

• 2 tablespoons chopped fresh cilantro, divided

Directions

1. In large skillet, melt 2 tablespoons Country Crock Plant Butter and cook onion and corn 5 minutes or until corn begins to char. Add red pepper and garlic and cook 3 minutes or until softened. Stir in black beans, cumin and chipotle chili powder and cook 2 minutes or until heated through. Stir in cilantro. Keep warm.

2. Cut potatoes in half and scoop flesh from potatoes leaving a x1/2-inch shell. Mash sweet potato flesh with remaining 2 tablespoons Plant Butter and 1 tablespoon cilantro. Season to taste with salt. Stuff potato mixture back into skins.

3. Top potatoes with bean mixture. Garnish with green onion, cilantro and dairy free yogurt or sour cream.