Spicy Sweet Potato Dish

February 21, 2013

This dish is so delicious you will want to make it many times! The sweet potato is loaded with healthy vegetables and has a spicy yet sweet flavor. It is YUMMY!

6 medium sweet potatoes
1 lb italian turkey sausage
8 oz can whole kernel corn no sodium added-drained and rinsed
8 oz can black beans low sodium-drained and rinsed
1/2 cup jalapenos-sliced
1/2 red onion-finely chopped
1/2 cup non-fat plain Greek yogurt
1/2 cup mushrooms-sliced
1/2 cup frozen spinach
1/4 cup shredded pepperjack cheese-reduced fat
1/4 cup shredded mozzarella cheese-2%
2 tbsp EVOO
1 tsp mexican seasoning
1 tbsp light brown sugar

Bake sweet potatoes at 350 degrees directly on oven rack with cookie pan under on the bottom shelf for 45-60 minutes or until potato is tender. Poke holes on sides of potato before placing in oven. Place corn in a large skillet over high heat with no oil. Sprinkle mexican seasoning and allow corn to roast in the pan for 10 minutes without stirring. After 10 minutes, mix and cook until corn is browned. Set corn aside in a separate bowl. Sautee rest of vegetables in large skillet with 1 tbsp EVOO until tender. Mix beans with the sauteed vegetables and corn. Cook sausage in medium pan in 1 tbsp EVOO until browned and crumbled into fine chunks. After potato is done, let cool for 5 minutes. Slice potato in half and scoop out the sweet potato leaving a medium thick layer of skin. Mix sweet potato with vegetables, sausage, pepperjack cheese and greek yogurt. Scoop mixture back into the potato skins, top with mozzarella cheese and sprinkle with brown sugar. Broil potato until cheese is melted. Enjoy!

Nutritions

Calories
508

Sodium
680mg
28% DV

Fat
17g
26% DV

Protein
23g
47% DV

Carbs
59g
20% DV

Fiber
11g
45% DV