If you read my post on Monday, you may have thought doesn’t she teach 4th grade, why did she mention setting up for 2nd graders? I don’t think I ever formally announced that I was switching grade levels in the fall! I have enjoyed my time teaching 4th grade, but I was excited to hear that a position for a younger grade in my building was available. I have always wanted to teach a younger group since I student taught first grade, but teaching jobs these days are hard to come by so I was happy with whatever I could get when I was looking. The thought of being able to fulfill this without switching buildings was a dream come true since I love love the people I work with. It was also the perfect opportunity pre-babies since I know it would be more difficult to do once those little ones arrive. As much as I am dreading learning a new curriculum, I already feel a new excitement for the new school year to arrive in September.
So what does this have to do with these sweet potatoes, well to be honest absolutely nothing. I do know that I will be making these well into the fall and winter months. I know it is hot and probably the last thing you want to do is crank up your oven, but believe me when I tell you these babies are worth it. The mexican flavors that you mash up with the sweet potato are absolutely delicious.We actually had these for a meatless meal one night with a salad on the side, they were quite filling which Blair and I were both surprised by. They also reheating wonderfully so it will make a nice school lunch when those days roll around.
Mexican Sweet Potato Skins
Ingredients:
3 medium sweet potatoes
1.5 cups corn (frozen corn is fine, just rinse or thaw and pat dry)
1 tsp. chili powder
1 tsp. cumin
1/2 tsp. oregano
1 Tbsp. canola oil
1/2 medium yellow onion, diced
1 (15 oz.) can black beans, drained and rinsed
cilantro, as much or as little as you like
1 oz. cream cheese, softened (light is fine)
1/4 cup sour cream (light is fine)
1 to 3 chipotles in adobo, finely minced
1/2 cup shredded cheese (I used a Mexican blend I had on hand)
Preheat the oven to 350 degrees F. Bake the sweet potatoes 45-60 minutes or until fork tender, the cooking time will depend on the size of your sweet potatoes so try and use 3 of a similar size. Remove from the oven and set aside until cool enough to handle.
Source: As seen on Elly Says Opa! who adapted it from Pinch of Yum via Pennies on a Platter
I can’t wait to make these! They look delicious!
These look fabulous!!
So glad you liked them! I was surprised at how filling they were, too. I never pictured myself getting full from half a stuffed potato for dinner.
These look delicious!
Yum! These look amazing, so glad I found you via foodgawker, following!
Hi Krissy, I found your blog today and have already tried this recipe for our dinner tonight. They were beyond delicious and I will definitely be making them often. They were so easy to make, thanks for sharing!
I’m thinking lunch or dinner. These look great!