Mexican Sweet Potato Skins

Forget going out to eat or ordering takeout every time you crave Mexican food. Try making Mexican Sweet Potato Skins at home. For $2.83 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 36g of protein, 22g of fat, and a total of 596 calories. This recipe from Cookie Monster Cooking has 1114 fans. A mixture of greek yogurt, chili powder, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It works well as a rather inexpensive hor d'oeuvre. From preparation to the plate, this recipe takes approximately 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is super. Healthy Mexican Sweet Potato Skins, Twice Baked Sweet Potato Potato Skins with Pecan Streusel (akan Individual Sweet Potato Casserole), and Sweet Potato Skins are very similar to this recipe.

Servings: 4

 

Ingredients:

1 can black beans, drained and rinsed

½ teaspoon chili powder

1 to 2 chipotle peppers in adobo sauce, minced

chopped chives, for garnish

½ cup cilantro, chopped

1 can corn, drained, rinsed and patted dry

additional greek yogurt, for garnish

½ teaspoon ground cumin

olive oil, for drizzling

¼ teaspoon paprika

1 small red onion, chopped

1 teaspoon salt

½ cup shredded cheddar cheese

3 medium sweet potatoes

½ cup diced fresh tomatoes

Equipment:

oven

aluminum foil

frying pan

knife

bowl

baking sheet

broiler

Cooking instruction summary:

Preheat the oven to 375 degrees. Cut out three squares of aluminum foil and place a sweet potato on each. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil. Place in the oven and bake for about 1 hour. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance in the center). When done, remove from the oven, unwrap the foil and let cool slightly.Meanwhile, place a dry heavy skillet over medium high heat (don’t add any oil). Add in the corn and sprinkle with the salt, cumin, chili powder and paprika. Cook for about 10 minutes, stirring only once every few minutes, until it is roasted and starts to brown a little. Transfer to a small bowl and set aside.Place the same skillet over medium heat. Add in the olive oil. When hot, add in the onion. Cook for about 5 to 7 minutes, until soft. Transfer to the bowl with the corn.When the sweet potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin. Add the flesh to a large bowl and mash with a fork. Add in the chipotle peppers, greek yogurt and salt. Mix to combine. Next, add in the corn, onions, tomatoes, black beans and cilantro. Mix gently until combined. Turn on the broiler. Scoop some the filling into each of the skins - so it’s slightly heaping. Evenly top each potato with the cheddar cheese. Broil for about 5 minutes, until the cheese is melted and bubbly. Top each skin with chives and a dollop of greek yogurt for garnish, if desired.

 

Step by step:


1. Preheat the oven to 375 degrees.

2. Cut out three squares of aluminum foil and place a sweet potato on each.

3. Drizzle each potato lightly with olive oil and use your fingers to rub into the potato. Use a fork to prick each potato several times then wrap each lightly with the foil.

4. Place in the oven and bake for about 1 hour. You can check for doneness by carefully inserting a knife into the potato - it should glide easily into the potato (and not feel resistance in the center). When done, remove from the oven, unwrap the foil and let cool slightly.Meanwhile, place a dry heavy skillet over medium high heat (don’t add any oil).

5. Add in the corn and sprinkle with the salt, cumin, chili powder and paprika. Cook for about 10 minutes, stirring only once every few minutes, until it is roasted and starts to brown a little.

6. Transfer to a small bowl and set aside.

7. Place the same skillet over medium heat.

8. Add in the olive oil. When hot, add in the onion. Cook for about 5 to 7 minutes, until soft.

9. Transfer to the bowl with the corn.When the sweet potatoes are cool enough to handle, cut each in half and place on a baking sheet. Use a small spoon to scrape out the flesh, leaving a thin layer of potato inside each skin.

10. Add the flesh to a large bowl and mash with a fork.

11. Add in the chipotle peppers, greek yogurt and salt.

12. Mix to combine. Next, add in the corn, onions, tomatoes, black beans and cilantro.

13. Mix gently until combined.

14. Turn on the broiler. Scoop some the filling into each of the skins - so it’s slightly heaping. Evenly top each potato with the cheddar cheese. Broil for about 5 minutes, until the cheese is melted and bubbly. Top each skin with chives and a dollop of greek yogurt for garnish, if desired.


Nutrition Information:

Quickview
659k Calories
37g Protein
21g Total Fat
84g Carbs
40% Health Score
Limit These
Calories
659k
33%

Fat
21g
33%

  Saturated Fat
5g
34%

Carbohydrates
84g
28%

  Sugar
20g
23%

Cholesterol
24mg
8%

Sodium
1298mg
56%

Get Enough Of These
Protein
37g
74%

Vitamin A
25130IU
503%

Fiber
16g
65%

Phosphorus
632mg
63%

Vitamin B2
0.92mg
54%

Manganese
0.96mg
48%

Potassium
1527mg
44%

Calcium
427mg
43%

Vitamin B6
0.75mg
38%

Magnesium
139mg
35%

Selenium
24µg
35%

Folate
134µg
34%

Vitamin B5
3mg
32%

Vitamin B1
0.45mg
30%

Copper
0.58mg
29%

Vitamin B12
1µg
27%

Iron
4mg
24%

Vitamin C
18mg
22%

Zinc
3mg
22%

Vitamin K
22µg
22%

Vitamin B3
3mg
20%

Vitamin E
2mg
19%

covered percent of daily need
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