- 10 minutes
- 30 minutes
Preheat the oven to 350°F. Cut sweet potatoes in half lengthwise and scoop out flesh, leaving a 1/4-inch border. Set aside.
- Heat tablespoon of olive oil in a large skillet set over medium-high heat. Add the turkey bacon and cook until crisp. Remove from the skillet. Once cool, crumble and set aside
Add the remaining tablespoon of olive oil to the skillet and add onion, jalapeño, and garlic. Sauté until the onions have softened, about 7 minutes. Add the black beans, corn kernels, salt, chili powder, ground cumin, reserved sweet potato flesh, and crumbled turkey bacon. Cook for 10 minutes, stirring frequently. Remove from heat and stir in lime juice.
Spoon filling into sweet potato skins and top with pepper jack cheese. Bake for 15-20 minutes, or until the center is hot and the cheese is melted.
- Top with sliced avocado and a dollop of Greek yogurt. Garnish with cilantro and serve with lime wedges.
Recipe Tip: Feel free to substitute any canned beans you like for the black beans in this recipe.