Mexican Sweet Potato

Mexican Sweet Potato

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  • 3 medium sweet potatoes
  • 1 yellow bell pepper, chopped
  • 1 can black beans, rinsed, drained
  • 1 Tbsp. butter/canola blend
  • 1⁄4 yellow onion, chopped
  • 2-4 chipotle peppers in adobo sauce, minced
  • 1 ounce light cream cheese
  • 1⁄2 cup. Plain Greek yogurt
  • 1 Tbsp. Mrs. Dash chipotle seasoning blend
  • Salt, as desired
  • 1⁄2 cup cilantro, roughly chopped
  • 6 Tbsp. low fat shredded cheese


Bake or microwave sweet potatoes until cooked through. Heat butter/canola spread in skillet; add bell pepper and onion and sauté 3 minutes; set aside. Mix flesh of sweet potatoes, cream cheese, yogurt, chipotle peppers and seasoning in bowl. Gently fold in black beans, peppers, onions, cilantro. Scoop filling into potato skins. Top each with 1 Tbsp. cheese and broil 5 minutes in oven.

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