Coogirl Candy Stuffed Sweet Potatoes with Charred Corn-Cilantro Relish

Coogirl Candy Stuffed Sweet Potatoes with Charred Corn-Cilantro Relish

A bright, rustic vegetarian main that balances the smoky, earthy sweetness of roasted sweet potatoes with the bold sweet-spicy punch of Coogirl Candy. Topped with tangy crema, crunchy pepitas, and a charred corn-cilantro relish that highlights the jarred jalapeños in a fresh way. Easy to assemble, colorful on the plate, and packed with contrasting textures.

Ingredients (serves 4)

• 4 medium sweet potatoes (about 2 to 2.5 pounds total)
• 2 tablespoons olive oil, divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt, plus more to taste
• 1 cup fresh or frozen corn kernels
• 1/3 cup red bell pepper, finely diced
• 3 tablespoons red onion, finely diced
• 2 tablespoons chopped fresh cilantro, plus extra for garnish
• 2 tablespoons lime juice (about 1 lime)
• 2 tablespoons Coogirl Candy, chopped into small pieces (plus extra for drizzling)
• 1/4 cup plain Greek yogurt
• 2 tablespoons sour cream or crema
• 1 garlic clove, minced
• 1/4 cup toasted pepitas (pumpkin seeds)
• Optional: crumbled queso fresco or feta, for serving

Instructions

1. Preheat the oven to 425°F (220°C). Scrub sweet potatoes and pat dry.
2. Prick each sweet potato several times with a fork. Rub with 1 tablespoon olive oil and sprinkle with smoked paprika and 1/2 teaspoon kosher salt. Place on a baking sheet lined with foil or parchment and roast until fork-tender, about 40 to 55 minutes depending on size.
3. While sweet potatoes roast, prepare the charred corn-cilantro relish. Heat a skillet over medium-high heat and add the remaining 1 tablespoon olive oil. Add corn kernels in a single layer and let them sit without stirring for 2 to 3 minutes to get a light char. Stir and cook another 2 minutes until slightly blackened in spots.
4. Remove skillet from heat and transfer corn to a bowl. Add red bell pepper, red onion, chopped cilantro, lime juice, and 2 tablespoons chopped Coogirl Candy. Gently toss to combine. Taste and add pinch of salt if needed. The Coogirl Candy will bring sweet heat and a bit of tang from the syrup.
5. Make the garlicky crema: In a small bowl whisk together Greek yogurt, sour cream or crema, minced garlic, and a pinch of salt. If the mixture is thick, thin with 1 teaspoon of water to reach a drizzling consistency.
6. When sweet potatoes are done, let them cool slightly for 5 minutes. Slice each potato lengthwise down the center and press the ends to open slightly. Using a fork, fluff the interior flesh and season with a little extra salt if desired.
7. Divide the charred corn-cilantro relish among the four sweet potatoes, spooning it into the cavity and mounding on top. Drizzle each potato with the garlicky crema, sprinkle with toasted pepitas, and add a small spoonful of chopped Coogirl Candy for a bright glossy finish. Add crumbled queso fresco or feta if using.
8. Garnish with additional cilantro leaves and serve warm. Offer extra Coogirl Candy at the table for those who want more sweet heat.

Notes

• Make it vegan: use a dairy-free yogurt and skip the cheese.
• Advance prep: roast sweet potatoes up to 2 days ahead and reheat in a 350°F oven for 15 to 20 minutes. Mix relish and crema the day ahead; add pepitas and Coogirl Candy just before serving.
• Creative use of Coogirl Candy: mixing chopped Coogirl Candy into the charred corn relish both distributes the jam�s syrup into the salad and gives bursts of whole pickled jalape�o texture for contrast.