Roasted Sweet Potato Stuffed w Barley & Corn Salsa

Roasted Sweet Potatoes Stuffed w Barley & Corn Salsa



Prep Time: 25 Min

Cook Time: 50 - 60+ Min

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1. Preheat the oven to 400 F

 

1. Wash and dry the sweet potatoes. Pierce them in various places on both sides with a fork and transfer them to a baking sheet. Drizzle them with EVOO and sprinkle them with salt & pepper on both sides.

 

1. Place into the oven and bake for 50 – 60 + minutes flipping every 15 minutes until fully cooked.

**While potatoes roast, continue the following steps.
 

1. In a small pan, add the barley and fill 2” above with cold water. Season with sea salt and set to medium high. Once boiled, reduce heat to just below medium, cover, and simmer 30 minutes approximately until tender and cooked. Strain and cool.

 

1. In a medium sized mixing bowl, add the corn, tomatoes, red and green onion, and cooled barley. Add the lime zest & juice, cilantro, splash of white wine vinegar, and a good pinch of sea salt. Toss to combine. Taste and adjust salt if desired.

 

1. When the potatoes are cooked, remove the tray from the oven and place it on a cooling rack until potatoes are cool enough to handle.

 

1. In a small microwaveable bowl, add the butter, chili, cumin, and dried oregano. Place in the microwave for 40 seconds until melted. Whisk to combine.

 

1. Slice the potatoes length wise almost from end to end. Open them up and score them with a knife. Use a basting brush to brush the chili butter over the entire potato until desired butteriness is achieved.

 

1. Place the potatoes on a serving plate and stuff them with some shredded cheddar followed up with a few scoops of the barley & corn salsa, Finish with a dollop of sour cream, fresh chopped cilantro, and any remaining chili butter.

                  Grocery List

• 4 Purple Sweet Potatoes

 

• ½ C Dry Pot Barley
• ½ C Frozen Sweet Corn, thawed
• Handful Grape Tomatoes, quartered
• ¼ Red Onion, diced
• 4 Green Onions, sliced
• 2 Tbsp. Fresh Cilantro, chopped
• Splash White Wine Vinegar
• ½ Lime, zest & juice

 

• EVOO
• 1/2 C Cheddar, shredded
• 4 Tbsp. Unsalted Butter
• 2 Tsp. Chili Powder
• 2 Tsp. Cumin
• 1 Tsp. Dried Oregano
• Sour Cream - Garnish
• Sea Salt & Cracked Pepper