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