Categories: Sides

Ingredients

• 4 medium sweet potatoes
• 1/2 cup canned black beans, rinsed and drained
• 1/2 cup corn kernels, fresh or frozen
• 1/3 cup canned tomato sauce
• 2 tbsp. chopped scallions
• 1/2 tsp ground cumin
• 1/4 tsp cayenne
• 1/2 tsp kosher salt
• 1/2 cup shredded pepper Jack cheese
• 1 small Hass avocado, chopped
• 2 tbsp. chopped fresh cilantro
• 4 tbsp. Greek yogurt

Directions

1. Wash and dry the sweet potatoes. Place them in a slow cooker, cover, and cook on LOW 8 hours.

2. In a medium bowl, combine the black beans, corn, tomato sauce, scallions, cumin, cayenne, and salt.

3. Remove the potatoes from the slow cooker and cut each potato lengthwise 3/4s of the way through. Pull apart to create and opening and gently mash the flesh with a fork. Divide the bean filling among the potatoes and gently mix it into the potato flesh. Top each with 2 tbsp. pepper Jack, return to the slow cooker, cover, and cook on HIGH until filling is hot and the cheese melts, about 15 minutes.

4. Transfer the potatoes to 4 serving plates. Top with the avocado, cilantro and yogurt and eat right away.

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