Ingredients
4 medium sweet potatoes (about 8 ounces each) 1 tablespoon olive oil1 small sweet red pepper, chopped2 green onions, chopped1 can (15 ounces) black beans, rinsed and drained1/2 cup salsa1/4 cup frozen corn2 tablespoons lime juice1 tablespoon creamy peanut butter1 teaspoon ground cumin1/4 teaspoon garlic salt1/4 cup minced fresh cilantroAdditional minced fresh cilantro, optional
Preparation
Scrub sweet potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 6-8 minutes or until tender, turning once.
Meanwhile, in a large skillet, heat oil over medium-high heat. Add pepper and green onions; cook and stir 3-4 minutes or until tender. Stir in beans, salsa, corn, lime juice, peanut butter, cumin and garlic salt; heat through. Stir in cilantro.
With a sharp knife, cut an “X” in each sweet potato. Fluff pulp with a fork. Spoon bean mixture over potatoes. If desired, sprinkle with additional cilantro.
