Southwest Sweet Potato Mash


I’ve never been someone who has been really into sweet potatoes. I don’t get them, I guess. Many of the vegetarian recipes I’ve been seeing lately will feature this ingredient, so I’m trying to wrap my head around it and eat it in a way that tastes good to me. I get meal delivery services and this recipe started off as a Plated dish that I didn’t quite like, so I tweaked it for my own taste. You can eat this as a side or a main dish, make sure you have the chipotle peppers in adobo sauce- that is what makes this dish!
Makes 6 side servings or 3 full meal servings


3 sweet potatoes
1 can no salt added black beans
1 red pepper
1 yellow onion
1 can chiles in adobo
3-6 cups spinach (your preference)
1/2 cup Colby jack cheese
1 tablespoon mayo
1 tsp cumin
1 tsp cayenne

1. Poke holes in your potatoes and microwave until soft, about 10 minutes.
2. Assemble and prep ingredients. Rinse black beans. Chop red pepper and onion. Take 2 chipotle peppers out of the can and mince.

3. Put 2 tablespoons olive oil in sauté pan on medium heat
4. Add bell pepper and onion to pan, cook about 5 minutes (my oil was too hot hence this face!)

5. Add black beans, cumin, cayenne, and chipotle peppers to pan and cook another 5 minutes
6. While cooking bean mixture, scoop out the middle of the sweet potatoes and mash in a bowl. Add the mayo and the cheese and stir until soft.

7. Add spinach to pan until wilted, take off heat

8. Add bean mixture to sweet potatoes and stir
Serve and Enjoy!!!!


Basic Nutrition Information
For one side serving (1/6 of total):
235 calories
7.8 grams protein
29.8 grams carbs
9.2 grams fat

Special thanks to Rob for the pictures!

Recipe adapted from Plated (initial recipe for twice baked sweet potatoes)

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