Southwest Stuffed Sweet Potatoes
sweet white corn
drained and rinsed
drained and rinsed, 14.5 oz can
Pepper Jack cheese
coarse salt and freshly ground pepper
Preheat oven to 350°F. Place sweet potatoes on a baking sheet and bake for about an hour, or until potato is cooked through and can be pierced with a fork (check at the 60 minute mark).
Set aside to cool while you prepare the filling.
Heat the oil in a large skillet over medium high.
In another skillet, cook your ground turkey
Add the onions and cook for 3 minutes.
Add the jalapeno and garlic; cook another minute.
Add the corn and cook another 2 or 3 minutes.
Add the seasonings and cook for 1 minute.
Season with a good pinch of salt and pepper.
Remove from heat and mix in your ground Turkey
Slice the sweet potatoes in half lengthwise, and scoop out the innards with a spoon.
Place the innards in a large bowl.
Add the corn/Turkey mixture to the bowl, as well as the beans.
Give a good stir to combine until smooth.
Evenly spoon the filling back into the sweet potato boats and top with shredded cheese.
Switch the oven to broil, slide the potatoes back in until the cheese is browned and bubbly.
Remove from oven and let cool for 5 minutes before plating.