While I was at work thinking of things I could make for dinner that have that extra kick because I’m in the mood for Mexican food, I came across this interesting recipe from Back on Pointe for these Healthy Mexican Sweet Potato Skins and I thought, ‘Perfect!’ I just so happen to have a sweet potato at home just waiting to be made in to something delicious. Sababa! This recipe was it! After taking a look at the ingredients on the way home I decided to omit the sour cream (yuck) and the cream cheese (don’t need the extra calories and headed to the grocery to pick up the shredded cheese and some yellow corn on sale.
Now, how great is this recipe? You can satisfy your Mexican craving and eat healthy all in the same meal! Now back to the sweet potato, so I came home with my low fat shredded cheese and my corn and put my apron on so to speak. Being that I got home close to 7 I wasn’t going to bake the sweet potato so I nuked it for a few minutes, probably 8-10 after poking it with a fork a few times to cook. I shucked the corn, that word looks weird…shucked. Anyway, did that and then roasted the corn over medium-heavy heat without any butter or oil until it browned nicely. Next, I sauteed the onions, added them to a bowl with my black beans. Then I removed the potatoes from the microwave and after letting them cool I scraped out the middle so it left only the skin in a nice little boat. Instead of mixing it with the sour cream and cream cheese I just added it to the bowl with the bean and onions and added in the corn mixing them altogether. I added in some salt, cumin and a little pepper just to taste and then put the mixture back in to my potato skin, topped it with cheese, cilantro and some quickly whipped up guacamole and Bon Appetit!
Here’s the ingredients and instructions: (recipe adapted from Back on Pointe)
- 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 canned chipotle peppers in adobo sauce, minced or pureed
- 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)
- 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 and roasted on the outside. Set aside in a small bowl with the black beans.
- Saute the onion in the butter over medium heat until soft and 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.
The filling is delicious all by itself!
One serving size is 1 potato skin.