(Feature Impact) Patio season is here, and these Street Corn‑Inspired Stuffed Sweetpotatoes bring big elote flavor in a simple, vibrant dish. Sweetpotatoes make a creamy base for roasted corn, lime, mayo, Greek yogurt, cilantro, jalapeño, and Parmesan or cotija—and they’re packed with vitamins, antioxidants, fiber, and potassium for a nutritious boost.

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

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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, sliced
• 1/3 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

To cook sweetpotatoes: Use a fork to poke holes and place on a microwave-safe plate. Microwave potatoes 6-9 minutes, depending on size, until tender. Set aside.

In a medium mixing bowl, mix mayonnaise, Greek yogurt, and lime juice until well combined. Add green onions, cilantro and Parmesan; set aside.

Heat large skillet over medium heat. Add butter and melt. Add corn, then cook 2 minutes.

Add jalapeno to skillet with corn, stir and cook 2 minutes.

Add garlic, chili powder, smoked paprika, and salt. Stir and cook 1-2 minutes, until corn starts to lightly brown.

Remove from heat. Add skillet ingredients to bowl with mayo-yogurt mixture. Stir until well combined.

Slice cooked sweetpotatoes open and stuff with corn filling.