Mexican Stuffed Sweet Potatoes

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Friday nights in mean two things: movies & yoga pants. It’s a scientific certainty. Movies & yoga pants are every emerging adult female’s most adored things. Throw in some wine and our heads might explode.

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When hunkering down for a quiet weekend night, I like to wrap myself in coziness. Warm food = coziness. Even though it’s 835 degrees outside, I crave warmth.

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I’ve made these puppies before and they have yet to disappoint. So easy & delicious. Even the weirdest of taste buds enjoy.

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They are filling and warm without leaving you wanting to pop your stomach with a needle. (Am I the only one that ever feels this way…?)

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Time to pour a glass of wine & turn on Pitch Perfect.

*Excuses herself to drown in her own estrogen*

Serves: 3

Time: 30 minutes (prep + cooking)


  • 3 medium/large sweet potatoes
  • 1 clove of garlic, diced
  • 1 tbsp. olive oil
  • 1 yellow onion, chopped
  • 1 red pepper, chopped
  • 1 can of black beans, rinsed
  • 1 can of mexican corn
  • 1/2 cup of mexican cheese
  • 1/2 tbsp. cumin
  • S+P, to taste

How to:

  • Pierce each potato and microwave separately for 8 minutes (or bake for 50-60 minutes)
  • Cut each potato down the middle, scoop majority of potato into a medium sized bowl
  • Heat olive oil over medium-high heat in a large skillet
  • Add garlic + onion, cook 3 minutes
  • Add red pepper, cook another 2 minutes
  • Add black beans + corn + cumin + S+P, cook for additional 5 minutes
  • Combine mixture with sweet potato filling
  • Fill each sweet potato with filling
  • Sprinkle cheese evenly on each
  • Broil for 3 minutes
  • Serve with brown rice + extra filling

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