The idea for this dinner came from a craving for sweet potatoes, and thinking of the ingredients in a sweet potato hash. After going berry picking at the farm this weekend, I had farm fresh sweet potatoes, jalapeno peppers, poblano peppers and zucchini. The perfect ingredients for a southwest inspired mixture. I add some black beans for protein, and this became a filling, delicious vegetarian meal. The smooth sweetness from the potato contrasts nicely with the slightly spicy filling. Another great option would be to omit the beans and add a poached or fried egg on top. There are tons of options for what you could stuff a potato with, so I hope you’ll use this as inspiration to create a dish with whatever ingredients you have on hand.
- 6-8 sweet potatoes
- drizzle of olive oil
- 1 Tbsp kosher salt
- 1 red onion, diced
- 1 jalapeño, seeded and diced
- 2 poblano peppers, seeded and diced
- 1 large zucchini, diced
- 2 (15oz) cans black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp coriander
- salt, to taste
- shredded cheese, to garnish
- fresh parsley or cilantro, to garnish
- sour cream or Greek yogurt (optional)
Preheat oven to 350°F. Line a baking sheet with foil. Pierce the potatoes several times with a sharp knife or fork. Drizzle each potato with a little olive oil and then sprinkle with kosher salt, rubbing the potatoes until evenly coated. Place potatoes on prepared baking sheet and bake for about 40-60 minutes or until fork tender.
Meanwhile, heat 1 Tbsp olive oil in a large skillet over medium high heat. Add diced onion and sauté for a few minutes. Add jalapeño and poblano peppers and continue to sauté for a few minutes. Add in the diced zucchini and sauté until all the vegetables are tender and beginning to brown. Add beans and spices, and heat through.
Once potatoes are fork tender, remove from oven and carefully slice down the center. Pile on the filling then top with cheese, parsley and a dollop of sour cream.