Jul 18
Mexican Sweet Potato Skins7 Comments

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
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)

What you’ll do:

    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.

    Saute the corn in a heavy skillet not coated with anything (the recipe suggests cast iron, but I don’t have one yet) over medium high heat. Sprinkle with salt, cumin, chili powder and oregano. Cook until the corn is roasted and browned, about 5-7 minutes. Transfer to a small bowl; set aside.
    To the skillet, add the canola oil over medium heat. Add the onions and cook until just tender, about 5 minutes. Add to the bowl with the corn; add the drained black beans and cilantro to the bowl and lightly mix to combine all ingredients.
    When the sweet potatoes are cool enough to handle, cut them in half, lengthwise. Carefully scoop out the flesh, leaving about a small border around the edges on the skins, and place into a large mixing bowl. Stir in the cream cheese, sour cream, chipotle peppers, and salt to the mixing bowl with the sweet potatoes. Mash with a fork to your desired texture. Gently fold in the corn and black bean mixture.
    Preheat the broiler. Fill each potato skin with the potato-corn-bean mixture, and top each with about 1.5 Tbsp. of cheese. Broil for 2 minutes, or until cheese is melted and hot. Garnish with fresh chopped cilantro.

      Source: As seen on Elly Says Opa! who adapted it from Pinch of Yum via Pennies on a Platter

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      7 Responses to Mexican Sweet Potato Skins

      1. I can’t wait to make these! They look delicious!

      2. marla says:

        These look fabulous!!

      3. elly says:

        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. :)

      4. Ashley says:

        These look delicious!

      5. Abby says:

        Yum! These look amazing, so glad I found you via foodgawker, following!

      6. Diana says:

        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!

      7. Tessa says:

        I’m thinking lunch or dinner. These look great!

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