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 Please do not publish my recipe or pictures without linking back to the original post.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