• Wash and dry sweet potatoes. Pierce each a few times (in different spots) with a fork or pairing knife. Next choose one of the cooking methods below.

Microwave Sweet Potato Instructions

• Cooking each one at a time, wrap sweet potato with a slightly damp paper towel and microwave on high for 3 minutes. Flip it over to other side and microwave for 2 additional minutes or until fork-tender with a fluffy interior. Larger spuds may take 7-8 minutes while smaller ones are typically done in 5 minutes.

Oven Baked Sweet Potato Instructions

• Pre-heat oven to 400°F.
• Rub sweet potatoes with a teeny bit of olive oil and sprinkle with kosher salt. The salt is 100% optional but I love a crispy salty skin on my potatoes - yum!
• Bake 45-60 minutes or the inside of the sweet potatoes are tender throughout. (I buy larger potatoes and bake mine for an hour)

While the Potatoes Cook

• While the potatoes cook prep all your mix-ins and toppings. This way once they're done all you have to do is stuff and scarf!

Stuff Those Sweet Potatoes!

• Once your potatoes are done cooking, allow to cool slightly and slice vertically down the center. Once cool enough to handle, use a fork to fluff the sweet potato inside.
• Stir in black beans, corn, and tomato. Top with a nice layer of Cabot sharp cheddar cheese.
• For melty cheese, pop the potatoes back in the oven for 5-8 minutes (or you can microwave it until melty) then pile mile-high with your choice of toppings!
• For these particular stuffed sweet potatoes, I added some homemade queso, cilantro, scallions, minced red onion, sliced jalapeños ,and guacamole. SO GOOD! Feel free to mix and match toppings and see the blog post for a full list of delicious options.