Healthy Mexican Sweet Potato Skins

By carvalhohm

Ingredients

• 3 medium sweet potatoes
• 1 can corn, rinsed and patted dry
• 1 can black beans, rinsed and drained (or kidney)
• 1 tablespoon butter
• 1/2 yellow onion, chopped
• 2-4 canned chipotle peppers in adobo sauce, minced or pureed
• 1 ounce light cream cheese
• 1/4 cup light sour cream
• 1 teaspoon salt (+ more to taste)
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

Details

Adapted from pinchofyum.com

Preparation

Step 1

Preheat oven to 350 degrees. Bake sweet potatoes for 45-60 minutes.

While sweet potatoes are baking, place corn in heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in small bowl with black beans.

Saute onion in butter over medium heat until soft and translucent. Set aside.

Remove sweet potatoes from oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape flesh of sweet potatoes out, leaving skins intact. Sometimes leaving thin layer of potato inside of skins helps them hold together better.

Mix flesh of sweet potatoes with cream cheese, sour cream, chipotle peppers, and salt. You can use mixer or just spoon, depending on how soft potatoes are. When well-mixed, gently stir in black beans, roasted corn, sauteed onions, and cilantro.

Scoop filling into skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.