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Just made these tonight…..OMG! They are amazing! My family loved them and they will be a regular meal from now on.
Cherie G
Oh my goodness. Like, WHOA.
Could there be anything better than chipotle sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?
Answer: Yes, obviously – it’s chipotle sweet potato skins on a plate in my lap while wearing my best sweatpants and Netflixing my life away.
Highlight of the fall right there. Highlight. Of. The. Fall.
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, I made them again. I know. It doesn’t make sense. I’ve lost all my brain cells to these cheesy chipotle little bites. I won’t even tell you about the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and I definitely won’t tell you about eating these for breakfast with a fried egg over the top SAY WHAAAT yes I did.
Do these make amazing leftovers?
Do these kind of count as football food that is both healthy and not sad?
Do these inspire greatness on all levels of your life?
Yes to all of the above.
Chipotle sweet potato skins in your life. Now. You need them. Go.
Watch How To Make This Recipe
Healthy Chipotle Sweet Potato Skins
- Total Time: 1 hour 20 minutes
- Yield: 6 1x
Description
These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese.
Ingredients
- 3 medium sweet potatoes
- 1 can corn, rinsed and patted dry
- 1 can black beans, rinsed and drained
- 1 tablespoon butter
- 1/2 yellow onion, chopped
- 2–4 INDIVIDUAL chipotle peppers in adobo sauce, minced or pureed (not the whole can!)
- 1 ounce light cream cheese
- 1/4 cup light sour cream or Greek yogurt
- 1 teaspoon salt (+ more to taste)
- 1/2 cup cilantro, roughly chopped
- 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)
Instructions
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- 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 – thinking taco seasoning or a mix of chili powder and cumin). 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.
- Saute the onion in the butter over medium heat until soft and translucent. Set aside.
- 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.
- 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.
- 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.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Keywords: Mexican sweet potato skins, sweet potato skins, healthy sweet potato skins, potato skins
One More Thing!
This recipe is part of our easy Mexican-inspired recipes page. Check it out!
Just wanted to pass along my thanks for sharing this. Am in the midst of a body rejuvenation, and (a modified version of – LOTS of black beans and rotisserie chicken added) this has become a centerpiece. So very grateful.
These have become a staple in our household, doubling the black beans alongside a helping of rotisserie chicken. It becomes a protein workhorse as well.
I don’t know how you do it, but your recipes are nothing but home runs. Keep ’em coming!
Hello Lindsay and team!
I absolutely adore this recipe and have made it multiple times! I am planning to take it as a vegetarian entree to a potluck, and for that purpose I will be making it as a casserole. Do you think I need to double the recipe to fill a 9×13?
Thank you in advance! 🙂
I tried this for dinner this evening and it is such a winner! The tastes were amazing! Thanks
OMG! So good and easy. My family really enjoyed this.
These are amazing! The only comment I would make is that if you’re not a fan of spicy, be careful with the chipotle peppers. I like a little spice so I just used 2, and it was still a bit too spicy for me. But otherwise, they are so good and flavorful!
I’m slightly embarrassed to admit it, but I don’t really like chipotle flavor. What would you recommend as a swap? Your recipes all look and sound absolutely delicious! Thank you!!!
Hi, Crystal! You could try using a Mexican seasoning instead. Hope this helps!
Making this recipe again. We LOVE it. Been enjoying a lot of your recipes lately – so glad I found this site!!!
Loved this recipe. Was nervous at first because I cooked my sweet potato a little longer than anticipated (usually a nice method to getting a beautiful, caramelized sweet potato a la Frank Prisinzano) and so it didn’t keep its shape AT ALL when it sliced it in half and started scooping out the insides. I basically ended up topping nearly-flat sweet potato skins (with some potato still there as suggested!) with the filling, and still LOVED the end result. Used greek yogurt instead of sour cream, regular cream cheese because that’s what I had, added some extra adobo sauce to the filling for taste, and threw in some shredded chicken for extra protein. Love that this uses a bunch of pantry goods and only a few refrigerated staples that I ALWAYS have on hand. I actually think the cilantro is the magic touch. Definitely will make again!
Your blog got a good collection of healthy and excellent recipes.
Thanks for the effort and best wishes in your passion!
Atmantan Naturals
I love these potatoes can you make them ahead of time and then freeze them ?
We haven’t tried freezing these, but we think it’s worth a try!
Hey, Wondering if these would freeze well and how would one go about reheating in the oven if they would freeze well.
We haven’t tried freezing these, but we think they’d do just fine in the freezer. We’d reheat them at 350 for maybe 10-ish minutes!
These are a flavor explosion in your mouth!! I didn’t cut the potatoes in half well and they didn’t hold the filling, so I just made a big sweet potato mash bowl with all the add ins. I added in shredded chicken as well to make it a complete meal (we like our meat around here ;)). Great recipe- thank you!!
So glad you enjoyed these, Dilyn!
I’m a southern gal and the only way I’ve ever eaten sweet potatoes (aside from the occasional sweet potato fries) is slathered with butter and brown sugar, whether mashed or baked. I was REALLY skeptical of this recipe and certainly wasn’t expecting it to be AMAZING! This is SO good. “Best sweet potato I’ve ever eaten” according to my (former chef) husband. The flavors meld together so unexpectedly well. I did add a little more cumin, Mexican chili powder, smoked paprika and salt to the mix before filling the potatoes. The only thing I would do differently next time is to brush the potatoes with melted butter before baking and add a dash of kosher salt. Thanks so much, this one is a keeper!!
So happy to hear you enjoyed these, Jenny!
definitely a meal my son would love
I made these and I’m a little bit obsessed with them now! So delicious, topped with coriander and jalapeños and lime, amazing. The only complaint was from hubby who thought there wasn’t enough crunch, and had too much “moosh”. More for me then 😊
Nice article with unique content.
I know this recipe was posted many years ago but I just found it and so glad I did! These were amazing and so easy to make! Everyone loved them!
Did cut back on the chipotle peppers, only used 1, but will add another next time. Love your site and recipes!
So delicious I have to make twice this week!
Do you eat the skins also, trying this recipe today, looks delicious
Yep!
Can you freeze these?
Wow, amazing flavor and balance, the sweet of the potato with the corn,balanced with the chipotle. Thank you for the recipe I have been looking for savory sweet potato recipes, this ones a keeper for sure!
Can these be frozen?
This recipe was amazing! And love how you can be really creative with the toppings!