Mmmm, Tex-Mex Stuffed Sweetpotatoes are oh so yummy!
“By posting this recipe I am entering a recipe contest sponsored by the California Sweetpotato Council and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Recently, I was invited to be part of The Recipe ReDux group of healthy bloggers, who once or twice a month are challenged to post a healthy and equally delicious recipe. This month they are also promoting a recipe contest endorsed by the California Sweetpotato Council (#spon). When I heard about the contest I knew I had to participate because this delectable recipe is a winner. Please keep you’re your fingers crossed for me!
The California Sweetpotato Council (CSC) is sponsoring this recipe contest to inform consumers about their high nutritional value, to clear up some common misconceptions about sweetpotatoes, and to make known that this tuber is not a “sweet potato.” The council indicates that it is different from white potatoes, and it is different from other sweet potatoes. To highlight the difference the CSC has established the term California Sweetpotato, to make it easier for consumers to find them in the supermarkets (and you probably thought I was just misspelling it all this time).
What makes the California Sweetpotato so special is that it is grown in soft sand they are managed with care, hand sorted to minimize scars and scratches. The California Sweetpotato is sweet and moist, while yams are dry and starchy. Sweetpotatoes are often mislabeled as yams, but yams are almost always imported from the Caribbean and are found in specialty shops, while sweetpotatoes are grown in the United States and are available in most supermarkets.
Sweetpotatoes offer more than a full day of vitamin A, and they are a good source of vitamin C. They also have 4 grams of fiber, 2 grams of protein, and they only have about 105 calories per serving (1 medium size, cooked); plus, they are available year-round. They also vary in color from light tan to orange. You will find a higher content of beta-carotene in the orange ones. So not only is my recipe for Tex-Mex Stuffed Sweetpotatoes yummy, it’s healthy too!
- 4 California sweetpotatoes
- 2 teaspoons olive oil
- 8 ounces soy chorizo (available at Trader Joe's and Whole Foods Market)
- 2/3 cup organic corn
- 5 tablespoons Anaheim green chiles, chopped
- 3 tablespoons cilantro, finely chopped
- 1/2 cup sliced black olives
- 1-1/2 cup to 2 cups non-fat Greek yogurt
- 1/3 cup whole cilantro leaves
- Bake the sweetpotatoes at 400° for 45 to 50 minutes.
- Gather together the remaining ingredients while the sweetpotatoes are baking.
- Heat a pan and add the olive oil, and then sauté the soy chorizo for 2 to 3 minutes. Set it aside.
- Remove the sweetpotatoes from the oven when they are tender and let them cool about 5 minutes.
- Slice the sweetpotatoes in half lengthwise and scoop out the flesh, leaving about 1/3 inch of the flesh attached to the skin.
- In a bowl, mash the sweetpotato and then mix in the soy chorizo, corn, green chiles, and cilantro.
- Fill the shells with the filling, and then garnish the top with your choice of black olives, cilantro leaves and yogurt.
*Note - Tex-Mex stuffed sweet potatoes can be served for lunch and dinner as an appetizer or as a main course.
For a vegan option - omit the yogurt.