We love sweet potatoes in our house, but I’m not a fan of them when they are all sweetened up. Just not my thing (or my husband’s). However, when you add in some savory components, I can’t get enough. When I first saw these mexican sweet potato skins, I knew that my husband and I would both love them. Of course we did and I’ve been playing around with various versions ever since. This one is our favorite though and I figured it was about time to share them here with you!
These are basically twice baked potatoes – you bake the sweet potatoes until soft, mix up the flesh with lots of awesome add-ins and then pop them back under the broiler with some cheese. Which results in a dish that is oh so very good.
These are packed to the brim with corn, beans, tomatoes, chipotle peppers and greek yogurt – creating this creamy yet not too rich filling that is full of mexican goodness. We enjoy these often for dinner (they make great leftovers too), but I think that they would be a fun appetizer for all those Super Bowl parties coming up! You will wind up with extra filling, which is not a bad thing in my book. It’s great as a snack with chips, for lunch all by itself, or I’m thinking it would be awesome as a filling for quesadillas. Must try that soon.
- 3 medium sweet potatoes
- olive oil, for drizzling
- 1 can corn, drained, rinsed and patted dry
- ¼ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- 1 tablespoon olive oil
- 1 small red onion, chopped
- 1 to 2 chipotle peppers in adobo sauce, minced
- ⅓ cup plain greek yogurt
- 1 teaspoon salt
- ½ cup diced fresh tomatoes
- 1 can black beans, drained and rinsed
- ½ cup cilantro, chopped
- ½ cup shredded cheddar cheese
- chopped chives, for garnish
- additional greek yogurt, for garnish
- Preheat the oven to 375 degrees. Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil. Place in the oven and bake for about 1 hour. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance in the center). When done, remove from the oven, unwrap the foil and let cool slightly.
- Meanwhile, place a dry heavy skillet over medium high heat (don’t add any oil). Add in the corn and sprinkle with the salt, cumin, chili powder and paprika. Cook for about 10 minutes, stirring only once every few minutes, until it is roasted and starts to brown a little. Transfer to a small bowl and set aside.
- Place the same skillet over medium heat. Add in the olive oil. When hot, add in the onion. Cook for about 5 to 7 minutes, until soft. Transfer to the bowl with the corn.
- When the sweet potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin. Add the flesh to a large bowl and mash with a fork. Add in the chipotle peppers, greek yogurt and salt. Mix to combine. Next, add in the corn, onions, tomatoes, black beans and cilantro. Mix gently until combined.
- Turn on the broiler. Scoop some the filling into each of the skins - so it’s slightly heaping. Evenly top each potato with the cheddar cheese. Broil for about 5 minutes, until the cheese is melted and bubbly. Top each skin with chives and a dollop of greek yogurt for garnish, if desired.
Adapted from Pinch of Yum.