Loaded Mexican Sweet Potato Skins

Loaded Mexican Sweet Potato Skins topped with Monterey jack cheese, black beans, corn and tomatoes. The perfect side dish to complement any meal!

Loaded Mexican Sweet Potato Skins | chefsavvy.com #recipe #sweet #potato #side

These sweet potatoes are loaded with tons of Mexican flavor! They have the perfect amount of spiciness (from the chiles in adobo) and sweetness (thanks to the potato).

They make the perfect side dish to any meal, like my Baked Parmesan Chicken Tenders or my Slow Roasted Beef Brisket.

 

Loaded Mexican Sweet Potato Skins | chefsavvy.com #recipe #sweet #potato #side

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.

Loaded Mexican Sweet Potato Skins | chefsavvy.com #recipe #sweet #potato #side

 

Loaded Mexican Sweet Potato Skins | chefsavvy.com #recipe #sweet #potato #side

Loaded Mexican Sweet Potato Skins

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Loaded Mexican Sweet Potato Skins topped with Monterey jack cheese, black beans, corn and tomatoes. The perfect side dish to complement any meal!

Ingredients

  • 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

Instructions

  1. Preheat the Sharp Convection Microwave to 400 degrees. (You can use this same method for a regular oven as well).
  2. With a fork puncture a couple of holes on top of the sweet potato to let the steam release.
  3. Place the sweet potatoes on a baking sheet or cooking stone and place in the oven.
  4. Cook for 40 minutes or until the potatoes are tender. Take them out of the Convection Microwave and leave it on.
  5. Once the sweet potatoes are cool enough to touch carefully cut them in half.
  6. Scoop out the center of each sweet potato leaving enough room along the edges so the potato doesn't fall apart.
  7. 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.
  8. Stir in the black beans and corn.
  9. Scoop the filling back into the sweet potato shells.
  10. Top with cheese and place back into the Convection Microwave. Cook until the cheese has melted about 2-3 minutes.
  11. Serve immediately with diced tomatoes, chopped cilantro and sour cream, if desired.

Recipe Notes

Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!

Nutrition Facts
Loaded Mexican Sweet Potato Skins
Amount Per Serving
Calories 169 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 3g19%
Cholesterol 15mg5%
Sodium 124mg5%
Potassium 400mg11%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 5g6%
Protein 6g12%
Vitamin A 9643IU193%
Vitamin C 4mg5%
Calcium 111mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Side Dish
Cuisine: Mexican
Keyword: Baked Potatoes, Loaded Mexican Sweet Potato Skins, Mexican, Side dish