Sweet Potatoes Topped with Spicy Black Beans & Tomatoes

We've all got Super Bowl food traditions. At my house, some combination of nachos, chicken wings, pizza, trays of veggies, cheese and crackers and all sorts of dip usually make an appearance.

Amy's husband loves Crockpot Queso. I think Erin's Pretzel Wrapped Hot Dogs will be a hit with my boys this year.

The dressed-up dogs are going to be on my menu, next to these festive potato boats. These potatoes are full of flavor and low in greasy fat. Combined with black beans, tomatoes, green chilis and spices, they carry all the zesty tastes this food-centric day calls to mind, without the guilt.

Plus, I'm not a fan of chicken wings.

Sadly, my boys are not keen on black beans. I've already served this dish to them and they preferred the potatoes topped with no-bean chili and shredded cheddar instead. (Hence, the pretzel-wrapped hot dogs.)

There are some children who will enjoy this meal. We made a version at a recent Junior League of Peoria Kids in the Kitchen program and a few of our kiddos gobbled them up.

The students inspired some other sweet potato topper ideas, which would be great for a make-your-own sweet potato bar at a party: taco meat and cheese, chili and cheese, marshmallows and mini chocolate chips.

Whatever you whip up for your Super Bowl celebrations, enjoy and Mangia! Mangia!

Andrea

Sweet Potatoes Topped with Spicy Black Beans & Tomatoes
Inspired by this recipe from EatingWell.com and these ideas from Schnucks grocery stores

4 sweet potatoes, scrubbed clean
2 medium-large tomatoes, diced
1 4 ounce can roasted green chili peppers
1 15-ounce can black beans, drained and rinsed
1 garlic clove, minced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon chili powder
1 tablespoon olive oil
Salt and pepper to taste

For serving: Chopped fresh cilantro, sliced green onions, shredded cheddar cheese, sour cream

Note: You can sub in a can of Ro-Tel tomatoes and green chilis for fresh tomatoes and canned chilis

Cook potatoes.

Oven method: Place each potato on a square of aluminum foil. Spray with cooking spray, sprinkle with salt and wrap in foil. Bake at 400 degrees for 1 hour or until potatoes are soft.

Microwave method: Prick potatoes with a fork. Place in microwave and cook for 15 minutes or until soft all the way through

In a microwave-safe bow, combine tomatoes, green chilis, beans, garlic, spices and olive oil. Stir to combine. Once potatoes are done, warm bean mixture in microwave for 2-3 minutes.

Split potatoes lengthwise down the middle. Top with 1/2 cup bean mixtures. Sprinkle with cilantro, green onions and cheddar cheese.

One young Kids in the Kitchen chef calls this "dinner dessert potato." She ate 3 of them!