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Monday, March 11, 2013

Meatless Monday: Healthy Mexican Sweet Potato Skins

In my pursuit of going meatless on Mondays and during the week, I've happened to discover the lovely sweet potato. It's NOT just for Thanksgiving anymore.

Since the weekdays are usually left for something quick and easy, I roasted these babies on Sunday and prepared them to be frozen  by putting them on a tray in the freezer for an hour. They were then frozen enough to put in a plastic bag and store for later use.

Here are some tips on this dish:
  • after roasting the sweet potatoes, let them cool 10 mins before scooping all flesh out. 
  • don't scoop all of the flesh out! Leave just a little so the potato keeps it's shape
  • if you have a stand up mixer like a Kitchen Aid, use it to mix up the sweet potato mixture
  • if you freeze these for later, they will last six months
  • to prepare after being frozen, thaw out for a couple of hours in the refrigerator. 
  • if still frozen when you go to bake, raise the temperature to 400 degrees and bake for 30 mins
Did we love these? I loved them but for some reason, my husband thought they were super spicy so maybe next time, I'd skip the chipotle peppers in adobo sauce. They froze and baked pretty well  and paired with a salad, made a very filling meal!

Healthy Mexican Sweet Potato Skins
Inspired by Back on Pointe

Serving size is one potato skin

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 canned chipotle peppers in adobo sauce, minced or pureed
1 ounce light cream cheese (I used Laughing Cow Cheese)
1/4 cup light sour cream (I used 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)

Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.

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, 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. (see above for freezer instructions)

Follow my Healthy Foods and Meatless Dishes on Pinterest.

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