It’s Crunch Time (aka Almost the End of the Semester)! This means mountains of grading, limited kitchen time, and quick meals. Cheesy Southwest Sweet Potatoes are great Crunch Time fare. Sweet potatoes, cheese, onions, beans, cheese, corn – and did I mention cheese? All with a Southwest flair.
The recipe was cobbled together from five or six that I’ve seen online and inspired by a burrito that I had a few weeks ago. And the best part? It makes enough topping for four or five potatoes, so you’re set on lunches for a few days. Now back to grading!
- 4 sweet potatoes
- 1 tbs. olive oil
- 2 onions, chopped
- a pinch of salt
- 2 tsp. cumin
- 2 chopped chilies in adobo sauce, optional
- 1 1/2 cups corn*
- 1 can black beans
- *I used frozen corn and didn't bother to thaw it first. Fresh corn would be fantastic, and canned corn would be fine as well. Go with what you have.
- cheddar cheese for topping
- Preheat the oven to 425 F. Pierce the sweet potatoes several times with a fork. Wrap the potatoes in foil or place them on a cookie sheet, then bake for an hour, or until soft.
- While the potatoes are baking, make the topping. Add the olive oil to a large skillet over medium-high heat. When the oil is hot, add the onions and the salt. Turn the heat down to low and caramelize the onion, stirring occasionally for about 10 minutes. Meanwhile, drain and rinse the black beans.
- When the onions are light brown and sweet, add the cumin and chilies, and stir. Turn up the heat to medium, add the black beans and the corn, and stir until heated through.
- To serve: split the sweet potatoes down the middle and scoop on as much black bean topping as your heart desires. Then add as much cheddar as your heart desires, plus a couple of extra tablespoons. Cheese makes everything (even grading) better.