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The Mini Tex-Mex Sweet Potato Boats are a delightful fusion of flavors that embody the spirit of Tex-Mex cuisine while showcasing the wholesome goodness of sweet potatoes. This recipe serves not just as a feast for the palate, but also as a nutritious meal option that is perfect for family dinners, gatherings, or even meal prep for the week ahead. Bursting with flavor and packed with nutrients, these sweet potato boats will quickly become a staple in your kitchen. In this article, we will delve into the ingredients, preparation methods, and nutritional benefits of this vibrant dish, ensuring you have all the information needed to create these delicious sweet potato boats.

Mini Tex-Mex Sweet Potato Boats

Discover the joy of cooking with Mini Tex-Mex Sweet Potato Boats, a delicious and nutritious dish that blends the vibrant flavors of Tex-Mex cuisine with the goodness of sweet potatoes. Perfect for family dinners or meal prep, these sweet potato boats are easy to make and packed with protein, fiber, and essential vitamins. Explore this recipe for a satisfying, healthy meal option that transforms classic ingredients into a culinary delight your family will love. Dive in and spice up your cooking routine today!
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Ingredients
  

4 medium sweet potatoes

1 cup canned black beans, rinsed and drained

1 cup corn (frozen or canned)

1 cup diced tomatoes (fresh or canned)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon garlic powder

Salt and black pepper, to taste

1 cup shredded cheese (cheddar or Mexican blend)

¼ cup fresh cilantro, chopped

1 avocado, diced (for topping)

Lime wedges (for serving)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures it's hot enough to perfectly cook the sweet potatoes.

    Prepare the Sweet Potatoes: Rinse the sweet potatoes under running water to remove any dirt. Use a fork to pierce each potato several times, allowing steam to escape while baking. Arrange the potatoes on a baking sheet and bake them in the preheated oven for 45-50 minutes until they are tender enough to be pierced easily with a fork.

      Make the Filling: While the sweet potatoes are baking, prepare the filling. In a medium mixing bowl, combine the rinsed black beans, corn, diced tomatoes, ground cumin, chili powder, garlic powder, salt, and black pepper. Stir well until the mixture is evenly combined and set aside.

        Scoop Out the Sweet Potatoes: Once the sweet potatoes have finished baking, remove them from the oven and let them cool for about 5-10 minutes. With a sharp knife, carefully slice each potato in half lengthwise. Use a spoon to scoop out a portion of the flesh, leaving enough around the edges to maintain the shape of the potato boats.

          Fill the Sweet Potato Boats: Take the prepared filling mixture and generously spoon it into each half of the sweet potatoes. After filling, sprinkle the shredded cheese over the top of each filled potato.

            Bake Again: Place the filled sweet potato halves back in the oven and bake for an additional 10-15 minutes, or until the cheese melts and begins to turn a lovely golden brown.

              Garnish and Serve: Once done, remove the sweet potato boats from the oven and let them cool for a minute. Before serving, add a generous topping of diced avocado and a sprinkle of fresh cilantro on each boat. Serve with lime wedges on the side for an extra burst of flavor.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 8 servings