Healthy Mexican Sweet Potato Skins

Healthy Mexican Sweet Potato Skins | pinchofyum.comPinit

Oh my goodness. Like, WHOA.

Could there be anything better than sweet potato skins filled to the brim with roasted corn, black beans, cilantro, a kick of spicy chipotle, and melted cheese? Seriously?

Answer: yes.

It’s Mexican sweet potato skins on my TV tray while watching The Phil Dunphy take on life’s greatest challenges on Hulu. Highlight of my life right there. Highlight of.my.life.

Roasted Corn

We don’t have TV trays for watching Hulu. Really, we don’t.

But we do have a fridge full of Healthy Mexican Sweet Potato Skins because I loved these so much that I made them two days in a row. Like, before we had even made a dent in the first round leftovers. That’s not counting the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and that’s not counting the extras I made to send to Phil, so obvi it was necessary to go overboard.

Ob-vi.

Mexican Sweet Potato Skins

4.8 from 54 reviews

Healthy Mexican Sweet Potato Skins
Author: 
Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • 3 medium sweet potatoes
  • 1 can corn, rinsed and patted dry
  • 1 can black beans, rinsed and drained
  • 1 tablespoon butter
  • ½ yellow onion, chopped
  • 2-4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
  • 1 ounce light cream cheese
  • ¼ cup light sour cream
  • 1 teaspoon salt (+ more to taste)
  • ½ cup cilantro, roughly chopped
  • 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Instructions
  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
  2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
  3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
  4. 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.
  5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
Notes
The filling is delicious all by itself! One serving size is 1 potato skin.

 

Nutrition for Healthy Mexican Sweet Potato Skins

I’m just going to say this. My husband was way too eager to make this video.

It’s here! Here’s the scoop on my new eBook, Tasty Food Photography.


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Comments

  1. That looks OH so yummy! Gonna have to go sweet potato shopping, I think! :D

  2. This sound fabulous! Love those fillings!

  3. I normally try to stay away from potato skins because they are not the healthiest and once I start eating them, I probably won’t stop so I love this healthy alternative! Sweet potatoes work so well with Mexican flavours.

  4. Love that you roasted the corn for this. Looks TDF!

  5. Like Whoa is right!! I am digging all the colors and zest here!

  6. Oh my goodness, yes, please. I have had a craving lately for sweet potatoes, and I think this is the perfect way to satisfy it. I love these flavors!

  7. My kind of meal!

  8. That sweet potato is just heaven-sent! The cheese on it looks..so melty and perfect.

  9. Sounds delicious – can’t wait for the book!!

  10. I’m thinking this will go on the menu this weekend, when my sister and her husband are in town. Maybe with some broiled salmon to accompany it . . . Mmmmm!

  11. Oh I forgot about sweet potatoes and chipotle flavors! We used to make this dish with that combo, but it’s been ages since we’ve had it! And I’m sad to say, I’ve never had roasted corn. So maybe I should change that, like, immediately.

  12. I LOVE outtakes! Sometimes they’re my favorite part of a movie. This is pretty much exactly how I imagine I would be if I tried to make a video. The thought of a camera in my face makes me say EEEEEK!

    • Lol.. there was a lot of start, restart, and restart again. The most dramatic parts (like that one part where I fell of the chair and plopped down on the floor?) were actually edited out. Yeah.

  13. Is my face going to be on here? :)

  14. Heehee, loved the outtake video :D Also, love sweet potato skins! I need to try these as soon as possible :D They look amazing, especially that corn!

  15. Oh my gosh, loved that video! I think outtakes are always the best part of movies, I’m that one person left in the theater through all the credits waiting to see if they did them.
    I want these potatoes for that roasted corn alone! Yum :)

  16. Gonna have to make these soon. My fiancee loves sweet potatoes and I’ll never turn down a chance to cook with Mexican flavors.

  17. I LOVE when you post a recipe that includes “healthy” in the title, and a big slab of melted cheese. . . It doesn’t have to be an oxymoron. . . . Right? Cheese IS health food, in my book.
    I wish I had a stash of these potatoes in my fridge too!

  18. This looks a lot like something I posted recently: http://cupcakesandkalechips.com/2012/03/19/mexican-black-bean-stuffed-baked-sweet-potatoes-recipe/

    Your sounds really good with the sweet potato flesh mixed with the cream cheese!

  19. Ohhhh this looks so good. Thanks for sharing and pinning :D Must try!!!

  20. Amanda Patrice says:

    I had the ingredients to make the spinach/garbanzo bean version of this, but had to make this instead! It was AMAZING!

  21. Studying abroad in London right now and this is perfect for the cooking-challenged college student like me! Plus it brings back good memories of Mexican food I get back in my hometown of Tucson. Thanks!!

  22. My mouth is watering! I love sweet potatoes and Mexican, best of both worlds :D Gonna have to go to the store to get some sweet potatoes!

  23. Even your outtakes are freaking adorable! Is there anything you do badly? Please say yes. :)

    • Um, what you didn’t see was the edited version of the outtakes. Like where I fall on the floor and make weird noises. We decided that would scare people off…

  24. What an awesome recipe! :) I cant wait to try this sometime!

  25. rainhyacinth says:

    hi i live in a condo, i dont have an oven. you got any remedies for that? i would really like to try this out

  26. Ahahaha, you are too cute! I’m a sucker for a good outtake. :) And also, Mexican sweet potatoes are genius!

  27. I just stumbled across your blog and have to say I LOVE your food combinations! I’ve only read a few of the recipes, but all of the names sounds amazing!
    I should probably just look around the site to see if there is an answer to my question, but I have to admit you look incredibly familiar… did you grow up/live around the Cambridge/Isanti, MN area at all?
    God Bless!
    -Kimi

  28. Wow, absolutely gorgeous. I just made potato skins for the first time and I loved them. But these are a hell of a lot better than my version. I mean you have sweet potatoes instead of regular, plain-old russet potatoes for starters!

    Btw, I really enjoyed the outtakes. I laughed so hard when you said, “Is my face going to be on this?”

  29. Love the bloopers. And these sweet potato skins – great that they’re chock full of hearty ingredients!

  30. I would love to personally shake your hand! This is the best thing Ive ever eaten and the next morning I took the left over filling and put over some plain ol scrabbled eggs…. Oh My Goodness… soooo good!!

  31. Want. NOW!!

  32. This looks delish! Sweet potato lovers, unite!

    PS I meant to tell you that I sat by a man originally from Cebu on the way back from Cambodia! He was very nice — I told him about you :)

  33. This looks oh so good!! and the outtakes were funny!! *wait is my face going to be on here?…yeaaa* lol this had me crackn!!

  34. Jacqueline says:

    Could you make these in advance and warm them up? I’m thinking they’d be great for dinner tomorrow night but won’t want to wait for an hour after a 12-hour shift tomorrow!

    • Yep! They held up just fine in the refrigerator for us! We just reheated them in the microwave but you could just pop them in the oven for a while, too. Might I also suggest eating them cold? I know it sounds really weird, but I couldn’t help myself from taking a bite before warming them up and it was SO cool, creamy, and yummy! :)

  35. This looks incredible! Making this for sure. Xx

  36. Black beans and sweet potatoes are one of my favorite combinations. I’ve never liked normal potato skins because I don’t like potatoes, but I ADORE sweet potatoes, so I’ll definitely have to try this soon. This is such a fun way to re-think mexican flavors!

  37. Jani Atkinson says:

    I could hardly wait to try this recipe after spending way too long drooling over the picture. I made these last night for a group of people I had over. They were to die for! I will be making these again very, very soon!

  38. Wow, these look seriously good. Can’t wait to try them. And congratulations on your eBook!

  39. This looks too good! I have really only had sweet potatoes twice in my life, but I foresee a whole lot more sweet potatoes in my diet from now on

    • Looks great! I wonder if these would freeze well?

      • I think so! They kept just fine in the fridge for a few days so I would imagine that freezing would work the same! You could just pop em in the oven to toast them up and get the cheese all melted on top!

  40. I made these for dinner tonight! Yum! They remind me of a much healthier version of the elote sold from the food carts here in Chicago.

  41. These look great! I’m so excited to try them. I love Mexican and potato skins but never thought to use sweet potatoes as an alternative. Awesome idea.

  42. Lindsay, your food photography has gotten so beautiful!! And, these sweet potato skins?? I’m all over it! Added to the meal plan next week, and I.can’t.wait. ;)

  43. Danielle Sandahl (@danisandy) says:

    These are AMAZING!! I’m sitting here savoring every last bite!
    Would you mind if I included this recipe on my website? It’s mainly for a class project and will only be displayed through May. I will of course credit you and link back to your post!

  44. Kathleen says:

    Could you use regular potatoes instead of sweet potatoes? No one in my family likes sweet potatoes. Sounds YUMMM.

  45. Sweet potatoes are a favorite in our house, and your recipe will be a welcome addition to our family meals! We’ll be adding avocado, of course!

  46. These are amazing! I made these tonight, and they have definitely earned a place in my recipe rotation! My husband hasn’t stopped talking about how good the corn was right out of the skillet. I never thought of putting a can of corn in a cast iron skillet before! I cooked extra corn for the kids to have as a side and my hubby was hoping they wouldn’t like it so he could eat it!

    I’m a new to your blog, but will become a regular!

    Thanks!

  47. Just tried this tonight – not a fan of heat, so I didn’t add the chipotle peppers (aded a dash of chili powder instead), but still thought it was delish! My bf did mention it could have used some peppers, so for most, I would recommend adding them in.

    • Good call. I made these twice, and the second time I got a little too generous with those chipotles and it was definitely HOT (but, I mean, I added like 6, so go figure). But just the right amount gives it a great smoky flavor.

      • Do you need to cook or heat the black beans before mixing the heated corn with them? Sorry if basic question…I am a beginner at cooking and trying to improve this by trying new recipes like this one. It looks very healthy and really delcious!
        Thanks

  48. These were SO good! I ended up with an excess of filling, so I made a couple of burritos for lunches with it. Also good! Thank you for the recipe!

  49. Susie Murphy says:

    Just tried this! Couldn’t find the chipotle peppers so I just used green chiles. Delicious and so colorful!

  50. Christine says:

    These were soooo delicious! Thank you for the recipe! I do recommend using maybe ONE chipotle pepper and/or removing the seeds if you’re not into spicy food. I substituted fat free cream cheese and cooking spray instead of butter to cut down on the fat just a tad more. YUM YUM!

  51. I’m a Minnesota teacher/cook/photographer too! (And now a mom with a best friend who is an even newer mom!) I’ve been loving your website and have made several recipes to share with my friends. Thanks!

  52. Made these tonight. SO good.

  53. Mama Duke says:

    I just fixed this dish today and all I can say is WOW! Delicious ?? YES. Spicy? OH YEAH!! If you don’t like spicy you may want to add the 2 peppers in sauce and use the cheddar cheese, or some type of NON-Spicy cheese..but let me tell you…this dish ROCKS!

  54. Mmmmmmm, the second time we made this we cut the peppers down to one can though and it still had plenty of heat. My friends asked for the recipe. Unique and delicious.

  55. I’ve now made these potato skins (which I think I’m dubbing “sweet potato canoes”, for reasons I can’t fathom), TWICE this week. Holy moly…fantastic! Love, love, love! And a little sauteed spinach in with the other ingredients is nice, too. Thanks for a fabulous recipe!

  56. Omg.. Can’t wait to make this with my bf.. Our 9 month-old will LOVE it! I think this is going to become a family staple!

  57. So good!

  58. Elissa says:

    Found your blog today and already made these tonight! Delicious! Can’t wait to try more of your recipes.

  59. I just made these last night. Ummmm, my husband and I flipped over how great they were. Can’t wait to eat the leftovers tonight! I’m going to be making these again soon.. I can just feel it! Your video is way too cute btw! :)

  60. sue dahl says:

    Here’s a good recipe!

  61. Joy Jancuska says:

    Made this yummy recipe for Cinco De Mayo last night. I misread the directions and thought I was suppose to put 2-4 CANS of the chipotle peppers in. Thankfully I only ended up putting in about one. It was really hot. But surprisingly all the guys loved it. Thanks for the recipe!

  62. I am making these tonight! Very similar to the sweet potato enchiladas I make, but without the tortilla, which in my opinion makes it all the better! Just found your blog and love it!

  63. Made these over the weekend and they were SO YUMMY! I regret not doubling the recipe because they were gone in a flash! The leftover mixture was perfect for tortilla chip dipping. Will be making these a staple at our home for sure!

  64. Thanks for pinning this recipe! Really easy and delicious!

  65. Bethany says:

    I just finished making (& eating!) these and they are delicious. I didn’t have sour cream or cream cheese on hand so I substituted a little brie cheese to melt into the sweet potato which may sound weird but it was amazing. I also used canned green chilies instead of the chipotle peppers. The cilantro really pulled it all together.

  66. That looks amazing! I am going to make them tonight!!!

  67. jessica says:

    OMG…these were amazing! I’m not that big of a fan of sweet potatoes because they are so sweet but not these. They were the perfect balance of sweet and savory. After dinner, I immediately had to take one to my girlfriend to try. She loved it but only got a bite because her husband ate the whole thing right then! They are very filling. I will be making these regularly. Thanks for the recipe.

  68. Can’t Wait to try this Yummy

  69. I made these yesterday for my family and they were a HIT! I had a blonde moment with the chipotles (haven’t cooked with them before – that’s my excuse and I’m sticking to it) where I thought it said 2-4 CANS and not CANNED. After dumping one whole can in with the cream cheese mixture and sampling, I couldn’t imagine adding two more cans…it was a tad bit too spicy haha. Realized my error and re-did that part and of course it was delicious! Thanks :-)

  70. Cherie G says:

    Just made these tonight…..OMG! They are amazing! My family loved them and they will be a regular meal from now on.

  71. DELICIOUS!!! Genius idea to combine sweet potatoes and Mexican! Two of our favorites! The mild sweetness goes so very well with the spicy mexican. Well done, Lindsay, well done!

    I had to make a couple substitutions due to what I had on hand and dietary restrictions. I used fresh jalapeno instead of chipotle (although I seasoned the corn with chipotle seasoning), and I used avacado instead of sour cream/cream cheese (they turn out vegan/dairy free when you do that and leave the cheese off the top). I accidentally put all the corn and black beans in the bowl before the sweet potato and avacado, so it didn’t make as creamy of a mixture. But small soft chunks of potato and avacado were still good nontheless.

    My husband and I scarfed these down in no time flat! I began with a knife and fork and wound up just picking them up and eating them with my hands. We (and by we I mean me) will be eating these again and again and again! I could see this becoming a family favorite =)

  72. I made these last week, they are fantastic!

  73. These look ah-mazing! Can’t wait to try. Any suggestions on what to serve them with??

  74. really good, although way too much cilantro though.
    Make sure you use small-medium potatoes cause mine
    were huge and took almost 90 min to cook

  75. Okay Confession time: I am normally good at recipes, but i totally read the canned pepper part wrong… thankfully i didn’t put all 4 of the cans into my sweet potatoes… (don’t judge me, lol) I (for some crazy reason) thought it meant 2-4 cans. Dumb.. I know! So i probably did put a whole can in them… they were spicy, i had to eat them with something, but they where still really good!! And i learned a really good lesson read the recipe very well!!

  76. Baby mama says:

    Gonna make this for me and my 2 year old tonight, looks delis, I’ll report back!

  77. stacy'smom3 says:

    I loved this recipe!! Easy delicious and healthy! What more could you want. It could make a sweet potato lover out of anybody.

  78. I just made these sweet potatoes for dinner and could only take three bites before my mouth caught on fire! I only used one can of the peppers so I don’t know why they were so hot (even my husband who has a high tolerance for hot food was dying). Do you have any suggests for substituting something else for the peppers? I really like the taste that they add but it’s just too hot for us.

    • I made the same mistake! my husband read the recipe later and figuried out the recipe calls for 2-4 of the peppers not the can!

  79. Fantastic! Thanks for a sweet potato recipe that my husband will eat, too. :)

  80. Hi! I feel like i know you already! The backstory: I saw this recipe pinned onPinterest. I re-pinned. I followed the recipe, and my family and I LOVED the dish. I took a photo of mine, posted it to fb, and shared a link your blog so my friends could easily access the recipe. Since then, I thought I’d look around your blog a bit more. I became really inspired to actually try to put together a blog of my own after looking through your pages. I now have a brand new WordPress blog and domain name! I’d love your feedback, if you have a chance. It’s brand new, so there are only a few posts so far; I plan to add a link to your blog soon describing my experience thus far, soon! THANK YOU for all of the free content and info that you provide!!!

  81. Christina says:

    Eating one right now!! So Delicious!! And I feel like I’m gaining energy while I’m eating it. A bit labor intensive but worth it!!

  82. Pandajean says:

    these are a great idea! the only thing i personally would do is cut back on the cilantro, im not a huge huge fan of it in the first place so im a bit biast. but other than that these are great! thanks for sharing :)

  83. Hi Lindsay!

    I moved to England for a year recently to finish up my final year of college, and these were amazing and easy for those of us who CAN’T cook! It took a bit of digging to find the chipotle peppers (I’m originally from Arizona and thus those are easy to find back home) but I was able to do it and the Brits LOVED it. Thanks for making cooking easy on us students!

  84. Could these be frozen like twiced baked potatoes???? Just wondered how they would hold up.

  85. not very healthy.

  86. made this tonight… soooo yummy!!

  87. This was delicious! I used greek yogurt instead of the sour cream and I had HUGE yams instead. I also didn’t have cilantro – delish and I don’t like chipotle so I omitted that. Although it was a little different, the essence of this recipe was still there and I can’t believe how delicious it was! Thanks for sharing this! What a great recipe.

  88. Thanks for another amazing recipe, Lindsay! When I saw this, it looked so good I went ahead and braved the crowds of people buying Hurricane Sandy supplies in NYC to get the ingredients. I couldn’t find canned chipotle peppers so I used chipotle flavored tabasco sauce and it tasted great. The leftovers will be keeping me full throughout the storm provided the power does’t go out =D

    • That’s what I use here in the Philippines because I can’t find chipotle peppers anywhere! It works just fine in a pinch. :) Stay safe out there!!

  89. Elizabeth says:

    Just made these for dinner! So delicious! It even got approval from my mom and super picky vegetarian sister. I let her taste the filling first and after the first bite she wouldn’t say if she liked it or not (she’s a big brat lol) but she took a second bite so I’m guessing its a yes! :) I also added garlic and a de-seeded jalepeno to my onion saute. I just discovered your site a few days ago and it seems like we have almost the exact same likes and dislikes. I can’t wait to try all your yum recipes!

  90. Could this work without cilantro? I have everything but!

    • For sure. I would miss it (I adore cilantro) but you could make it work! Could you add some other green to freshen up the taste? Maybe green onions or something? Good luck!

  91. Please do not falsely label this as healthy.
    With all of the saturated fat in the sour cream, the cheese, and the butter, that is EXTREMELY misleading.

    • Obviously “healthy” can be very subjective, but for many of us it means foods made with whole, unprocessed ingredients, and high-fat dairy products certainly do fall into this understanding of “healthy” in moderation. I don’t generally like the word “healthy” to be in any recipe titles since of course its meaning is so subjective, but you’re also inappropriately accusing it of being “misleading” just because of some saturated fat in the moderate amounts of sour cream, cheese, and butter in this recipe.

  92. this was delicious, but I made one serious mistake. I read the recipe as 2-4 CANS of peppers. I put in the first can and then the second and some sauce got on my hand and I decided to not put in the second can. Ooooweee was that hot! I imagine this would be an amazing recipe with only 2-4 peppers

    also, i found putting them back in the skins to be challenging so I made a casserole, and it worked very nicely.

  93. I’d saved this recipe on Food Gawker months ago and finally got around to making it, and it was fantastic! My wife and I have been trying to phase meat out of our diet, but most of the vegetarian recipes we’ve tried leave me feeling unsatisfied. This was perfect though.

  94. Yummy. I left out the cream cheese, sour cream and the shredded cheese and it was oh so fabulous. For me, it was easier to mix it all together and then add the sweet potatoes at the end. Otherwise, I just ended up with mush. I’ve made this multiple times, and my 16-year-old daughter BEGS for it :-)

  95. I’m usually not a *huge* fan of sweet potatoes, but this was just perfectly delicious. My husband wouldn’t stop eating the filling! Thank you for the recipe!

  96. Delicious! Roasting the corn and using chipotle chiles really elevates the flavor of this dish.

    I turned this recipe into a casserole after the potato skins starting tearing when I scooped the filling out. So instead of putting the filling in the skins, I spread the entire potato mixture into a casserole dish, topped with the cheddar cheese, and baked it at 350 until it was heated through.

    I served the casserole with chips and guacamole, and today I’m having leftovers with a side of raw veggies and dip.

  97. I am obsessed with these. If you manage to have one left over they also freeze well.

  98. I make these at least 2 times a month! The first time I made them, I used 2 CANS of adobo (from another blog) and even that gigantic mistake didn’t deter me from making them again and again with one 1/2 of ONE adobe chile. Nice to see your recipe clarifies this :))

  99. Emily S. says:

    I love this recipe – it’s a big hit for my family, my husband loves and at least my toddler will eat the corn. I use 4 potatoes and it makes 2 full meals.

    I usually sub low fat greek yogurt for the sour cream, which works fine.

    My only complaint is that it takes me WAY more than 20 minutes prep time. Between roasting the corn, caramelizing the onions, chopping the chipotles, prepping the potatoes – it’s usually at least a full hour hands-on time for me (and I’m not typically a slow cook).

    I’m looking for a few shortcuts – I hear Trader Joe’s sells roasted corn in the frozen section, and maybe will try cooking the sweet potatoes in the crock pot and assembling it as a casserole like the previous commenter mentioned.

  100. Deb Nolen says:

    Just made this recipe into a twice baked casserole!My skins were no good so i made the choice to do casserole instead,having for dinner tomorrow!Will top with the cheese after i reheat it in the oven.Thank u for sharing!

  101. Ashley Tramm says:

    Linds! Can I use jalapeno peppers instead of the chipotle peppers? I couldn’t find them at Target! I am making these tonight, and I cannot wait! Miss you!!

    • Yes! But the chipotles give it a really distinct flavor so you’ll have to try it again with chipotles some other time. Or I’ll make it for you when I get home!! :) ps. I have a friend in Cebu who graduated from Mizzou with journalism in 2008! Ill tell you about it when I see you next. :)

      • Ashley Tramm says:

        Linds! I ended up stopping by Kowalski’s on my way home last night, and I found the Chipotle peppers, and boy, I am so glad I did! I LOVED these and I cannot wait for lunch time to have the leftovers! These are AMAZING and Matt loved them too!

        We truly live in such a small world!! I can’t wait to catch up!

  102. Just made these and they are AMAZING! Thank you so much for sharing.

  103. I made these from a different website and they didn’t say individual peppers so of course I did the whole can! They were good but SO hot. I will definitely make these again but with the appropriate peppers!

  104. Jullian says:

    I must’ve pinned this recipe a year ago but just made these tonight and HOLY COW I regret waiting! I only used 1 large pepper though because boy were they hot and my potato skins hardly held up but I didn’t care because I could eat the filling with a spoon! Rave reviews from the whole family as well!

  105. Francesca says:

    These are soooo incredibly delicious! I made them last week for dinner (w/leftovers for lunch). My boyfriend and I were thrilled with how flavorful they were. They even made it on to the meal plan again this week. Score!! Easy and tasty! Good thing I only used 2 chipotle peppers. Whew, those are spicy!!

  106. Just made these for lunch and maybe afternoon snack and quite possibly dinner! Loved them, they are awesome! Will definitely check out more recipes!

  107. These looked really yummy but I’m not fond of sweet potato skins. I mashed the sweet potatoes, cream cheese, sour cream and chipotles together. Mixed the black beans, corn, onion and cilantro in another bowl. I spread the potato mixture onto tortillas, topped with the bean/corn mixture and cheese. Baked them long enough to heat through and melt the cheese. Great, easy, healthy pizzas.

  108. Just wondering what size can of corn you used? Can’t wait to make and try these!!!

  109. These turned out perfect! I made them early in the day and put in refrigerator. About 30 minutes before dinner, I put in a moderate oven (350) and warmed for about 15 minutes or so. Broiled just before we ate. Yum. Thanks for the wonderful recipe. I followed it to the n’th.

  110. Hey! i’m excited to make these tomorrow night!
    i only have baked potatoes right now. can i use those instead?

  111. Hey Lindsey – I accidentally bought the golden colored sweet potatoes. Will those still work for this recipe?

  112. This looks SO good! I love savory sweet potatoes. :-)

  113. These look really good and I can’t wait to try them! Do you have any suggestions for what I could serve as a side along with these? I’m using these as a vegetarian main course but can’t think what to pair them with!?

  114. Just made these for dinner sans the cream cheese (I’m out) and they were a hit. Thanks for the recipe!

  115. These look amazing! I live in Japan (military) and can only find Japanese purple sweet potatoes. Would these work as well? They tend to be a little sweeter, and I’ve never used them for savory dishes?

    • You know, that was all I could find in the Philippines as well and I never tried them in this recipe! I actually never even baked them, so I can’t say at all! From what I gathered, they were not at all the same in terms of how they’d be used in cooking. Like would the skin get crispy? I just was totally befuddled by them so I never tried. Let me know if you do try – I’d love to know for the next time we’re on that side of the world! Sorry I can’t be more helpful!

  116. I’ve made these about 4 times now! Got lazy and cooked the potatoes in the microwave, worked perfectly! Stuck them back in to melt the cheese. No problem.

  117. Looks great, but I have a real aversion to canned corn. Could I use frozen?
    Thanks

  118. Just made these – they were FABULOUS, thanks so much for the recipe! I microwaved the sweet potatoes for 5 minutes each instead of baking them, and added cumin, paprika, salt, garlic powder, and oregano to the corn mixture (it added some great flavor), and I skipped the cilantro and peppers. SO DELICIOUS, although next time I might cook the fully made skins on a lower heat in the oven instead of broil to warm them up more evenly. Everything cooled down pretty fast when I was prepping it so it didn’t get warm enough in the oven (maybe because I didn’t bake them?). I ended up with the cheese a bit more toasted than I’d have liked!

  119. This looks Amazing… I’m so excited to give it a try! Could I sub greek yogurt for the sour cream?

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