Mexican Sweet Potato Skins Recipes

LOADED SWEET POTATO SKINS RECIPE BY TASTY

Loaded Sweet Potato Skins Recipe by Tasty image

Here's what you need: sweet potatoes, olive oil, whole milk, salt, pepper, shredded mozzarella cheese, shredded cheddar cheese, bacon, sour cream, fresh chive

Provided by Tucker Iida

Yield 8 servings

Number Of Ingredients 10

Ingredients

4 sweet potatoes
1 tablespoon olive oil
¼ cup whole milk
salt, to taste
pepper, to taste
½ cup shredded mozzarella cheese
½ cup shredded cheddar cheese
4 strips bacon, cooked until crispy, and crumbled
sour cream, for serving
fresh chive, chopped, for serving

Steps:

Pierce each sweet potato a few times and bake at 400˚F (200˚C) for 50 minutes, or until soft.
Let potatoes cool then cut in half lengthwise.
Scoop out potato flesh leaving a thin layer of sweet potato inside, and add flesh to a medium bowl.
Place skins back on baking sheet, drizzle with olive oil and bake at 400˚F (200˚C) for 10 minutes.
Mash sweet potato flesh with milk, salt, and pepper until smooth and creamy.
Remove sweet potato skins from oven, fill each with an equal amount of potato mixture and top with cheese. Bake at 400˚F (200˚C) for 15 minutes until the cheese is melted.
Remove skins from oven and top with crumbled bacon. Serve with sour cream and chives.
Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 28 grams, Fat 13 grams, Fiber 3 grams, Protein 12 grams, Sugar 9 grams

MEXICAN SWEET POTATO SKINS

MEXICAN SWEET POTATO SKINS image

Categories Potato

Number Of Ingredients 11

Ingredients

3 medium sweet potatoes
1 can corn, rinsed and patted dry
1 can black beans, rinsed and drained
1 tablespoon butter
1/2 yellow onion, chopped
2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
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)

Steps:

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

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