Oh my goodness. Like, WHOA.

Could there be anything better than Mexican 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 Mexican 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.

Mexican sweet potato skins in your life. Now. You need them. Go.

HOW TO MAKE OUR MEXICAN SWEET POTATO SKINS:

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Healthy Mexican Sweet Potato Skins ★★★★★ 4.8 from 85 reviews Author: Pinch of Yum

Pinch of Yum Prep Time: 1 hour

Cook Time: 20 mins

Total Time: 1 hour 20 minutes

Yield: 6 1 x Print Recipe Pin Recipe Description These healthy Mexican sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese. Scale 1x 2x 3x Ingredients 3 medium sweet potatoes

medium 1 can corn , rinsed and patted dry

can , rinsed and patted dry 1 can black beans , rinsed and drained

can , rinsed and drained 1 tablespoon butter

1/2 yellow onion , chopped

, chopped 2 – 4 INDIVIDUAL chipotle peppers in adobo sauce , minced or pureed (not the whole can!)

– INDIVIDUAL , minced or pureed (not the whole can!) 1 ounce light cream cheese

1/4 cup light sour cream or Greek yogurt

or 1 teaspoon salt (+ more to taste)

(+ more to taste) 1/2 cup cilantro , roughly chopped

, 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. Category: Dinner

Method: Bake

Cuisine: Mexican Keywords: Mexican sweet potato skins, sweet potato skins, healthy sweet potato skins, potato skins

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This recipe is part of our easy Mexican-inspired recipes page. Check it out!