SERVES 4

INGREDIENTS

• medium sweet potatoes                        
• 1 tablespoon olive oil divided
• 3/4 cup canned corn rinsed and patted dry    
• 1/2 cup canned black beans drained and rinsed
• 1 green bell pepper diced                           
• 1/2 onion diced

SEASONING

• 1 teaspoon each smoked paprika, dried oregano,  brown sugar, chili powder
• 1/2 teaspoon each garlic powder, cumin,   salt

TOPPINGS

• 4 tablespoons light sour cream
• 2 teaspoons lime juice
• 1/2 teaspoon lime zest grated
•   2 tablespoons fresh cilantro roughly chopped  ( or green onions DR CL)

INSTRUCTIONS

1. Scrub the sweet potatoes under running water and pat them dry with a paper towel.
2. Preheat the oven to 180 degrees C (350 degrees F).
3. Prick the sweet potatoes with a fork and place them on a baking tray lined with parchment paper.
4. Drizzle 1/2 tablespoon of olive oil over them and rub the oil all over with your hands.
5. Bake the sweet potatoes for 45-60 minutes.
6. In a small bowl combine all seasoning ingredients.

Prepare the filling:

1. About 20 minutes before the potatoes come out of the oven, place a large skillet over high heat.
2. Put the corn in the skillet, sprinkle with seasoning and let the corn roast for about 10 minutes, stirring occasionally. Set aside.
3. In the same skillet add 1/2 tablespoon of olive oil. Once hot, add the bell pepper, onion, sprinkle with the seasoning mix and sauté until soft.
4. In a large bowl mix together the corn, black beans, onion and pepper.

Prepare the toppings:

1. In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.

Assemble the potatoes:

1. Remove the sweet potatoes from the oven when fork-tender and let them cool for 5-10 minutes.
2. Cut a slit down the middle of each one and squeeze the ends to open.
3. Fill each potato with a generous amount of filling, top with a dollop of sour cream and garnish with cilantro.