Healthy Mexican Sweet Potato Skins

 

These are SOOOOOO yummy.  Kinda spicy, but oh so good and FILLING!

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

1/4 cup light sour cream

1 teaspoon salt (+ more to taste)

1/2 cup cilantro, roughly chopped

6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack… anything will work)

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.

One serving size is 1 potato skin.