Healthy Mexican Sweet Potato Skins

Every Sunday we have family dinner at Josh's parents house. Its so much fun!

Good food and being around family (32 to be exact!!)...could it get any better than that?

We do dinner rotations. Each week one family will bring the main dish and then the other families will bring all the sides, drinks and dessert.

 Its literally a feast every Sunday!

This coming Sunday is our turn.

We decided to do Mexican food (our favorite).

We are making chicken & steak for tacos/burritos and also couldn't pass up on making these potato skins.

They are soo good and I know they will be a huge hit!

Mexican Sweet Potato Skins

Prep time: 20 mins

Cook time: 60 mins

 Total time: 1 hour 20 mins

Serves: 6

Ingredients

1 can corn, rinsed and patted dry

1 can black beans, rinsed and drained

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)

Instructions

Preheat oven to 350 degrees.

Bake the sweet potatoes for 45-60 minutes.3 medium sweet potatoes

While sweet potatoes are baking, place corn in a 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 a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.

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

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

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

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

FYI....

The filling is delicious all by itself!

One serving size is 1 potato skin.