Cooking for one or two people can be hard and somewhat expensive. Recipes seem like they're meant for a family of four and prepackaged items are in the same boat, and when you're on your own you tend to waste a lot of food. At least that's what happens to me. I'm constantly on the lookout for meals that are easily made for small portions or make excellent leftovers, and the good news is that this one is perfect for both.
Southwestern stuffed sweet potatoes sounds kind of weird. Every time I cook this meal and I mention it to my mom she's all, "That sounds like a disgusting combination." Well, it might not sound like it goes together but let me tell ya, it's delicious. And the fact that it's super easy helps, too.
I have an addiction to all things carbs - potatoes, bread, pasta, you name it, I love it - but trying to eat a healthy diet is hard with carbs sneaking in and taking over. This recipe lets me fulfill my cravings for carbs but is still good for me. Win-win!
What you'll need:
1 jar of black bean & corn salsa (I really like the kind made by Sabra)
2 medium sized sweet potatoes or yams
Mexican blend cheese
Sour cream (I use light because, ya know, I try to be healthy sometimes but light is not required)
Yep, that's it! (Yes, I know it just sounds like random stuff you might have in the fridge, and yes, it's actually good!)
What you'll do:
Okay, so you read the title, you know it's going to be easy. Literally the easiest dinner ever. Just follow these instructions.
We normally eat one potato half as our main dish and take the leftover half for lunch the next day. The leftovers are just as good as the night of! If you're not so much into leftovers then just use one sweet potato instead of two when fixing the meal. It's easy to simplify or multiply depending on how many people you're serving. This is one of our favorite quick weeknight meals and I hope you enjoy it as much as we do!
Hi, I'm Madeline
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