Street Corn-Inspired Stuffed Sweetpotatoes
Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission
Ingredients
- 4 medium sweetpotatoes
- 2 tablespoons light or regular mayonnaise
- 2 tablespoons plain nonfat Greek yogurt or light mayonnaise
- 1 lime juice only
- 2 green onions sliced
- 1/3 cup chopped cilantro
- 1/3 cup fresh shredded Parmesan or cotija cheese
- 1 tablespoon butter
- 2 ears fresh corn on the cob husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
- 1 jalapeno seeds and pith discarded, minced
- 1 teaspoon minced garlic
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
Instructions
- To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
- In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
- Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
- Add jalapeno to skillet with corn, stir and cook 2 minutes.
- Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
- Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
- Slice cooked sweetpotatoes open and stuff with corn filling.