Mexican Sweet Potatoes

 YUM-O


This is what I made for dinner tonight and Wow was it de-lish!!

 This was super easy...the only thing that took long was waiting for the sweet potato to cook in the oven.

Mexican Sweet Potato

2 Sweet Potatoes

1 Can Sweet Corn ( I used a bag I had frozen from last summer)

1 Can Chili Beans (you can also use black beans)

1 Small Onion Chopped

3 Tbs Cream Cheese

1/4 C Sour Cream ( I used light for both the sour cream and cream cheese)

Shredded Cheese to taste

1 Tsp Butter

Salt and Pepper

Handful of Fresh Cilantro (Out of my garden, but you can also get it at the Grocery Store in the Produce section.)

Bake the potatoes in a 350 degree oven for about 45-60 minutes.  Take out and let cool about 10-15 minutes.  In a skillet pan cook over low heat the corn.  Drain it first.  Let it get roasted,  about 20 minutes or so.  Pour into a bowl and melt butter and add onion til they are cooked and tender.  Pour the corn and beans into the pan and cook til heated.  Slice the potato in half and scrape out the inside into a bowl add the cream cheese and sour cream and mash together.  Spoon into sweet Potatoes then top with Shredded cheese, whatever kind you like.  Pop back into oven for about 10 minutes or until cheese is melted and ENJOY!

Me and my youngest had this tonight and she even liked it.  I had some leftover "stuffing" so I put it in a casserole dish to have with dinner tomorrow.