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:

Equipment:

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:

covered percent of daily need