Mexican Sweet Potato Skins

3 medium sweet potatoes

1 can corn, drained

1 can black beans, rinsed and drained

2-4 canned chipotle peppers in adobo sauce, minced or pureed

1/4 cup sour cream

1 tsp salt

Shredded cheese

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-90 minutes.

Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.

Whip the flesh of sweet potatoes with a mixer.  Fold in corn, black beans, peppers, sour cream and salt. 

Scoop the filling into the skins and top each with cheese. Broil for about 5 minutes or until cheese is melted.

Print recipe HERE