Cheesy Chipotle Roasted Sweet Potatoes

by Christina Meyer-Jax, Tastemaker in Residence MS, RDN, LDN is a health and nutrition expert focused on fueling fun lives!

Ingredients

4 sweet potatoes.

1 small head garlic (or 1-2 teaspoons minced garlic)

Drizzle of olive oil

1/2 lime, juiced

1 can low sodium black beans (rinsed and drained)

1 small can green chilis

1 teaspoon cumin

1 (canned) chipotle pepper in adobo, finely minced

1 tsp adobo sauce from canned chipotles in adobo

1/2 cup chopped cilantro

2 cups shredded pepper jack cheese

1 jalapeño (sliced)

Instructions

1. Preheat the oven to 400 degrees F.

2. Remove the excess paper from the head of garlic and cut off the very top to slightly expose the cloves. (skip step if not roasting your own garlic) Place on top of aluminum foil and drizzle the top with olive oil. Cover with the aluminum foil and place on a prepared baking sheet. Place the sweet potatoes on the baking sheet as well.

3. Roast the garlic and sweet potatoes for 45 minutes to 1 hour, or until the sweet potatoes are softened and easily pierced with a fork. (or just add minced garlic on step 5 below if not roasting your own garlic)

4. Let the potatoes and garlic cool, then slice the potatoes in half. Scoop out the insides of the potato and place in a medium-sized bowl, leaving a thin layer of potato flesh around the skin to help it keep its shape.

5. Add garlic into the bowl, and add in the lime juice, cumin, chipotle pepper, adobo sauce, and half of the cilantro. Mix until well combined. Stir in the black beans and canned green chilis.

6. Put the skins back on the baking tray and scoop in the potato filling. Top with the cheese and a few slices of jalapenos on each potato. Place the potatoes back in the oven for about 15 minutes, or until cheese is melted and begins to brown slightly.

7. Remove from the oven, top with remaining cilantro, and serve.