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
Instructions
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 & roasted on the
outside. Set aside in a small bowl w/ the black beans.
Saute the onion, in the butter, over medium heat until soft &
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.
Calories- 195.4
Total Fat- 6.5 g
Cholesterol- 18.4 mg
Sodium- 188.0 mg
Total Carbs- 28.1 g
Dietary Fiber- 5.7 g
Protein- 7.8 g
Originally Submitted
5/13/2013
0 Out of 5 from
0 reviews
You can add this Healthy Mexican Sweet Potato Skins recipe to your own private DesktopCookbook.
