115 oz canblack beansI use Eden Organic all of their cans are BPA free
1ear fresh corn on the cobbor about 3/4 cup frozen organic corn
1/2tspcumin
1/2tspsalt
fresh cracked black pepper to taste
1/4cupgreen onions
Maple & Lime Drizzle
1/2cupGreek Yogurt, Plain
1/2tspcumin
2tbspmaple syrupto taste
juice from 1/2 lime
Instructions
Cook sweet potatoes in the oven at 400 degrees for 40-45 minutes, or until fork tender. Or cook them in your pressure cooker for 22-26 minutes on high pressure, depening on the size of your sweet potatoes. If you are using the oven method, add your fresh corn on the cob to the baking sheet with the sweet potatoes about 15 minutes into the cooking time. Just make sure to drizzle it with a little olive oil first. Remove from oven and let the sweet potatoes and corn rest until they are cool enough to handle.
Brown the sausage on medium high heat until it is no longer pink. Drain the grease leaving approximately 2 tbsp in the pan with the meat. Add beans, corn (either freshly cut off the cob or 3/4 cup frozen), maple syrup, cumin, salt and pepper. Allow the mixture to heat through. The moisture from the vegetables will thicken slightly. Add chopped green onions to filling.
When sweet potatoes are cool enough to handle, cut off the top 1/4 of the potato and scoop a shallow well into the remaining sweet potato for the sausage mixture to fill. Reserve the sweet potato you removed for a different use (like sweet potato pancakes!)
Divide sausage mixture between potatoes.
Combine plain greek yogurt, cumin, maple syrup and the juice from 1/2 a lime, whisking until the sauce is uniform. Drizzle over the stuffed sweet potatoes. Top with a few extra green onions. Serve warm over a bed of salad greens! Enjoy!