Twice-Baked Sweet Potatoes for Two.

I cook for two on a daily basis, which can be hard sometimes. I try to reduce recipes because we don’t want multiple containers of leftovers hanging around, but my attempts to cut the quantity of ingredients doesn’t always work out!

Happily this recipe was easy to make for two, and only left me with leftover canned black beans and sweet corn which I froze and can always re-make into something delicious. This is a great and satisfying vegetarian dinner that comes together quickly once your potatoes are baked!

Twice-Baked Sweet Potatoes for Two
2 sweet potatoes
2/3 cup 2% cheddar cheese, plus 1 Tablespoon
1/3 cup black beans
1/3 cup sweet corn
2 Tablespoons salsa
2 Tablespoons cilantro {chopped}
1 teaspoon extra virgin olive oil
Black pepper and salt, to taste

How to:

1. Preheat the oven to 375 degrees. Rub the sweet potatoes with olive oil and place on a baking sheet on top of aluminum foil. Make sure to stick each potato with a fork a few times before baking. 
2. Roast the sweet potatoes for 40-50 minutes {depending on their size}. The sweet potatoes are done when you can easily stick in a fork.
3. While the potatoes are roasting, heat the black beans, corn, and salsa on low and sprinkle with black pepper and salt.
4. When the sweet potatoes are done roasting, carefully scoop out the inside of each, leaving the outer shell intact. Mash the sweet potato insides in a bowl and add the black beans, corn, and salsa mixture, and the cheese. 
5. Re-fill the sweet potato shells with the potato mix and sprinkle with the extra Tablespoon of cheese. Bake again in the oven for 5 minutes.
6. Top the stuffed potatoes with 1 Tablespoon cilantro each and enjoy!

{Adapted from Twice-Baked Southwestern Sweet Potatoes by haute apple pie}