These Loaded Mexican Sweet Potato Skins are topped with Monterey jack cheese, black beans, corn and tomatoes. They’re the perfect side dish to complement any meal!
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Homemade Loaded Mexican Sweet Potato Skins
These sweet potatoes are loaded with tons of Mexican flavor! They have the perfect amount of spiciness from the chiles in adobo and natural sweetness thanks to the potato. I stuffed the inside of the sweet potatoes with chiles in adobo sauce, sour cream, black beans and corn. It all gets topped off with some melted Monterey jack cheese, sour cream, tomatoes and cilantro. They make the perfect side dish to any meal, like my Baked Parmesan Chicken Tenders or my Slow Roasted Beef Brisket.
While I obviously love sweet potatoes, I get that not everyone is a fan. You can absolutely use russet potatoes instead, but at least give this version a try. I may just convert you!
These loaded sweet potato skins are best served hot the day you make them, but you can freeze them to reheat later. Just do so in the oven to help evaporate the extra moisture and get a crispy outer layer. You could also reheat these in the air fryer to help crisp up the skin!
This loaded sweet potato skins recipe is super simple and only requires 8 ingredients, many of which I’d bet you have on-hand. You’ll need sweet potatoes, milk. sour cream, the sauce from canned chiles in adobo, canned black beans, corn, Monterey jack cheese, and tomatoes.
Additionally, you can garnish with fresh chopped cilantro and sour cream or crema, if desired.
How To Make Loaded Sweet Potato Skins
- Prep and Cook the Potatoes: Preheat your oven to 400 degrees. While it preheats, use a fork to puncture the tops of the sweet potatoes. This allows steam to release from the spud. Place the potatoes on a rimmed baking sheet, and bake for 40 minutes, or until fork-tender.
- Make the Filling: Once the sweet potatoes are cool enough to touch carefully cut them in half. Scoop out the center of each sweet potato, leaving enough room along the edges so the potato doesn’t fall apart. Add the scooped sweet potato into a medium bowl along with the milk, sour cream and adobo sauce. Mash until the mixture is totally smooth and incorporated. Stir in the black beans and corn.
- Load your Potato Skins: Scoop the filling back into the sweet potato shells. Top with cheese and place back into the hot oven. Cook until the cheese has melted about 2-3 minutes.
- Serve: Immediately with diced tomatoes, chopped cilantro and sour cream, if desired. Enjoy!
- Add More Veggies: Cooked, shredded zucchini or spinach mixed into the sweet potato mash would be a nice way to make this dish more filling. Spicy roasted chickpeas and diced avocado would also be a nice garnish.
- Add Some Meat: You could easily make this a meal by mixing in some cooked ground beef, ground turkey, or shredded chicken to the mash. My Slow Cooker Mexican Beef and Barbacoa Beef would also be delicious additions.
Storage, Freezing, and Reheating Instructions
- Store leftover loaded sweet potato skins in an airtight container in your refrigerator for up to 4 days.
- Freeze cooked and cooled loaded potato skins flat in a freezer-safe container or plastic bag for up to 3 months.
- Reheat after thawing in the oven at 400 degrees for 10-15 minutes, until warmed through and crispy.
More Recipes To Try
Loaded Mexican Sweet Potato Skins
- 2 whole sweet potatoes
- 1/4 cup milk, I used 1%
- 1/4 cup sour cream
- 2 teaspoons chiles in adobo sauce, sauce only
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn, I used frozen and thawed it
- 1/4 cup Monterey jack cheese, shredded
- 1/4 cup tomatoes, diced
- chopped cilantro for garnish, if desired
- sour cream for serving, if desired
- Preheat the Sharp Convection Microwave to 400 degrees. (You can use this same method for a regular oven as well).
- With a fork puncture a couple of holes on top of the sweet potato to let the steam release.
- Place the sweet potatoes on a baking sheet or cooking stone and place in the oven.
- Cook for 40 minutes or until the potatoes are tender. Take them out of the Convection Microwave and leave it on.
- Once the sweet potatoes are cool enough to touch carefully cut them in half.
- Scoop out the center of each sweet potato leaving enough room along the edges so the potato doesn't fall apart.
- Add the scooped sweet potato into a medium bowl along with the milk, sour cream and adobo sauce. Mash until the mixture is creamy and clump free.
- Stir in the black beans and corn.
- Scoop the filling back into the sweet potato shells.
- Top with cheese and place back into the Convection Microwave. Cook until the cheese has melted about 2-3 minutes.
- Serve immediately with diced tomatoes, chopped cilantro and sour cream, if desired.