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Sweet Potato Bliss Bites are not just a dish; they are a delightful combination of flavors, textures, and colors that appeal to the eye and the palate. These little bites of goodness are a perfect representation of how nutritious food can also be incredibly delicious. Made primarily from sweet potatoes, they’re a fantastic option for snack lovers and health-conscious individuals alike. This recipe is a versatile addition to any meal, whether served as an appetizer at a gathering, a party snack, or even a wholesome mid-day treat.

Stuffed Sweet Potato Skins with Black Beans

Discover the joy of making Sweet Potato Bliss Bites, a deliciously nutritious snack perfect for any occasion. These little bites are made with wholesome sweet potatoes, black beans, corn, and vibrant spices, offering a delightful explosion of flavors. Packed with vitamins and fiber, they cater to various dietary preferences, making them a hit with everyone. Easy to prepare, these bites are perfect as appetizers or a healthy midday treat. Enjoy the wholesome goodness today!
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Ingredients
  

4 medium sweet potatoes

1 can (15 oz) black beans, rinsed and drained

1 cup corn kernels (fresh, frozen, or canned)

1 cup diced bell peppers (mix of red and green for color)

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

1 ½ cups shredded cheese (cheddar, Monterey jack, or a blend)

¼ cup fresh cilantro, chopped (for garnish)

1 avocado, sliced (for serving)

Sour cream or Greek yogurt (optional, for drizzling)

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Wash the sweet potatoes thoroughly and prick them several times with a fork. Place them on a baking sheet and bake for about 45-60 minutes until tender. You can test them by inserting a fork or knife; it should go in easily.

    Make the Filling: While the sweet potatoes are baking, prepare the filling. In a large bowl, combine the black beans, corn, diced bell peppers, cumin, smoked paprika, chili powder, salt, and pepper. Mix well and set aside.

      Assemble the Skins: Once the sweet potatoes are done, remove them from the oven and let them cool slightly. Reduce the oven temperature to 375°F (190°C). Slice each sweet potato in half lengthwise, and carefully scoop out some of the flesh, leaving about ¼ inch around the skin.

        Mix and Fill: Add the scooped-out sweet potato flesh to the mixing bowl with the black bean mixture. Stir in 1 cup of shredded cheese until combined. Spoon the mixture back into the sweet potato skins generously.

          Bake Again: Place the filled sweet potato skins back on the baking sheet and sprinkle the remaining ½ cup of cheese on top. Bake for another 15-20 minutes, or until the cheese is melted and bubbly.

            Garnish and Serve: Remove from the oven and let them cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices on the side. Drizzle with sour cream or Greek yogurt if desired.

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 8 halves