Sweater weather is upon us & oh how I hope it never leaves. To celebrate, I knew I’d make a mountain of potatoes for dinner.

I’m so grateful God created a healthy(ish) potato option for us carb-loving humans.

This pan of glory is very similar to my stuffed sweet potatoes. Just a tad easier to curl up with on the couch & devour.

Feel free to play around with the veggies. Add whatever your little hearts desire!

Easy, breezy, delectable, potato girl. <— New tagline, me thinks.

Serves: 4

Time: 30 minutes (prep + cooking)

Ingredients:

• 3 large sweet potatoes, peeled + cut in chunks
• 1 white onion, diced
• 1 green pepper, diced
• 1 jalapeno, diced
• 1 can of mexican corn
• 1 can of black beans
• 2 tbsp. of olive oil
• 1 clove of garlic, minced
• 1 tsp. of nutmeg
• 2 tsp. of cumin
• Cilantro, for serving
• Mexican cheese, for serving
• S+P, to taste

How to:

• Heat 1 tbsp. of olive oil in a large skillet over high heat and add potatoes + nutmeg + S+P
• Cook for 10-12 minutes stirring often, until fork tender
• While potatoes cook, heat 1 tbsp. of olive oil in a different skillet over medium-high heat
• Add garlic + onions, cook until fragrant
• Add pepper + jalapeno, cook for 2-3 minutes
• Add corn + black beans + 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
• Add veggies to the potato skillet once potatoes are done cooking
• Add 1 tsp. of cumin + S+P, cook for additional 2-3 minutes
• Serve with a sprinkle of cheese + cilantro