A Bold and Flavorful Al Fresco Favorite

A Bold and Flavorful Al Fresco Favorite

(Feature Impact) Warm breezes that linger longer into the evening, wafting appetizing aromas through the air can only mean one thing: it’s patio season. From casual porch gatherings to full-fledged backyard dinners, dining al fresco calls for vibrant dishes packed with flavor.

Inspired by the bold flavors of Mexican street corn, or elotes, these Street Corn-Inspired Stuffed Sweetpotatoes can serve as a hearty vegetarian entree, a colorful side dish to pair with grilled fare or the centerpiece of a casual build-your-own dinner spread alongside chilled drinks and easy conversation with loved ones. Providing a naturally creamy base, sweetpotatoes serve as the open-faced vessel for fresh (or frozen) roasted corn, lime juice, mayo, Greek yogurt, cilantro, jalapeno and Parmesan or cotija cheese.  

Different from other potatoes using adjectives like white, red or russet to describe an entirely different vegetable, sweetpotatoes – one word as adopted by the National Sweetpotato Collaborators in 1989 to avoid confusion and make it part of the actual nomenclature rather than an adjective – are rich in vitamins A and C, minerals, antioxidants, fiber and potassium, all of which are good for overall health.

Find more recipes to elevate outdoor dining season at ncsweetpotatoes.com.

Watch video to see how to make this recipe!

Street Corn-Inspired Stuffed Sweetpotatoes 

Recipe courtesy of Crissy Caroll of Snacking in Sneakers on behalf of the North Carolina Sweetpotato Commission

Servings: 2

• 4 medium sweetpotatoes
• 2 tablespoons light or regular mayonnaise
• 2 tablespoons plain, nonfat Greek yogurt or light mayonnaise
• 1 lime, juice only
• 2 green onions, sliced1/3    cup chopped cilantro
• 1/3 cup fresh shredded Parmesan or cotija cheese
• 1 tablespoon butter
• 2 ears fresh corn on the cob, husked, corn removed from stalk or about 1 1/2 cups frozen or canned corn
• 1 jalapeno, seeds and pith discarded, minced
• 1 teaspoon minced garlic
• 1/4 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon salt

1. To cook sweetpotatoes: Use fork to poke holes and place on microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.
2. In medium mixing bowl, mix mayonnaise, Greek yogurt and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.
3. Heat large skillet over medium heat. Add butter and melt. Add corn then cook 2 minutes.
4. Add jalapeno to skillet with corn, stir and cook 2 minutes.
5. Add garlic, chili powder, smoked paprika and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.
6. Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.
7. Slice cooked sweetpotatoes open and stuff with corn filling.