Potato skins are just potato skins, right? Tasty, but essentially just regular old potato, cheese, and maybe some bacon and onions. Wrong! While we love the classic version as much as the next person, we’ve recently realized that there’s a whole world of variations out there— and of course we have to share them with you! Today’s twist not only adds some Mexican flavors to the proceedings and some extra filling with corn and beans, it uses SWEET potatoes for the best of all worlds. Check it out!
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MEXICAN SWEET POTATO SKINS
Serving Size: 1 sweet potato skin
Prep Time: 20 minutes
Total Time: 1 hour
–3 medium sweet potatoes (yams)
–1 – 15.25-ounce can corn, drained, rinsed and patted dry
–1 – 15-ounce can black beans, drained and rinsed
–1 tablespoon butter
–½ yellow onion, diced
–2 to 4 chipotle peppers in adobo sauce, minced
–1 ounce (⅛ common-sized package) cream cheese
–¼ cup sour cream
–1 teaspoon kosher salt
–1 teaspoon cumin
–1 teaspoon coriander
–1 teaspoon chili powder
–½ cup cilantro, roughly chopped
–6 tablespoons Mexican shredded 4-cheese (Monterey Jack, queso quesadilla, cheddar and asadero) blend
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Place the sweet potatoes on a baking sheet and bake for 45 to 60 minutes, until fork tender.
- While the sweet potatoes bake, heat a cast-iron skillet over medium-high heat. Place the corn in the pan, with no oil, and spread evenly. Sprinkle the salt, cumin, coriander and chili powder over the corn. Do not stir yet! Let the corn roast for a few minutes, to brown, then stir a bit. Let the corn roast a few minutes longer before stirring again. Then place the roasted and browned corn in a medium-sized bowl with the black beans.
- In the same skillet, melt the butter. Add the chopped onion and sauté until translucent. Remove from the heat and add the sautéed onion to the bowl with the corn and black beans.
- Remove the sweet potatoes from the oven and let cool for 5 to 10 minutes. Cut potatoes in half and scoop out the flesh, leaving a thin layer around the edge. Set the skins aside.
- In a separate bowl from the corn mixture, mix the sweet potato flesh with the cream cheese, sour cream and chipotle peppers until combined.
- Gently stir in the roasted corn mixture and cilantro.
- Scoop the mixture into the prepared potato skins. Top each with 1 tablespoon of shredded cheese.
- Broil the filled potato skins for about 5 minutes, until the cheese is melted and slightly browned.
- Garnish with additional cilantro, if desired, and enjoy!
- Chipotle peppers in adobo sauce can be found canned. Make sure you use only 2 to 4, as directed, and not the entire can.
Recipe adapted from Pinch of Yum