healthy mexican sweet potato skins

Could there be anything better than Mexican sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?
Answer: Yes, obviously – it’s Mexican sweet potato skins on a plate in my lap while wearing my best sweatpants and Netflixing my life away.

I loved these so much that I made them two days in a row. Like, before we had even made a dent in the first round leftovers, I made them again. I know. It doesn’t make sense. I’ve lost all my brain cells to these cheesy chipotle little bites. I won’t even tell you about the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and I definitely won’t tell you about eating these for breakfast with a fried egg over the top SAY WHAAAT yes I did.

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 or Greek yogurt
• 1 teaspoon salt (+ more to taste)
• 1/2 cup cilantro, roughly chopped
• 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

INSTRUCTIONS

1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
2. 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 – thinking taco seasoning or a mix of chili powder and cumin). 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.
3. .....................................

for full recipes please see : pinchofyum.com

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