Southwest Serrano Loaded Potatoes

Here’s What You’ll Need:

• 2 sweet potatoes, cut in half
• 3 Tbsp. olive oil
• Pinch of salt
• 1/4 cup frozen corn, defrosted
• 1/4 cup diced green bell pepper
• 1/2 cup black beans
• 2 Tbsp. chili powder
• 1/2 cup shredded Mexican cheese blend
• 1/4 cup Yellowbird Serrano Hot Sauce
• 1 avocado, sliced
• 4 dollops of sour cream
• Fresh cilantro, torn
• More Yellowbird Serrano Hot Sauce, for drizzling

Instructions:

1. Preheat oven to 350°F. Line a baking pan with parchment paper and add sweet potato halves, skin side up.
2. Drizzle olive oil over the sweet potatoes and sprinkle a pinch of salt on each half.
3. Bake for 45 minutes, or until soft and bottoms are slightly caramelized.
4. Allow sweet potatoes to cool slightly, then scoop out the insides into a medium mixing bowl.
5. Mix in corn, green bell pepper, black beans, chili powder, 1/4 cup of the cheese blend, and Yellowbird Serrano Hot Sauce.
6. Spoon the mixture back into the sweet potato skins and sprinkle the remaining 1/4 cup of cheese on top.
7. Broil on low for 2-3 minutes, or until the cheese is melted and bubbly—watch carefully!
8. Top with avocado slices, a dollop of sour cream, a drizzle of Yellowbird Serrano Hot Sauce, and fresh cilantro.
9. Serve hot and enjoy!