These Mexican Stuffed Sweet Potato Skins are the perfect blend of flavour. Hearty with a mild heat and a touch of sweet, these would make the perfect appetizer for game day, a pot luck or a Mexican themed Cinco de Mayo dinner!
Ingredients
5 medium sweet potatoes
1 can black beans, drained and rinsed
½ cup frozen corn
¼ cup diced onion
½ cup diced red pepper
1 cup chopped spinach
2 tsp finely diced fresh jalapeno pepper
½ tsp chili powder
¼ tsp cumin
¼ tsp cinnamon
¼ tsp paprika
½ tsp olive oil
Avocado Drizzle
1 large avocado
¼ cup lemon juice
¼ cup water
Instructions
Preheat oven to 350F
Roast sweet potatoes on a parchment lined cookie tray for 1 hour, or until a fork inserted into the flesh comes out easily. Remove sweet potatoes from oven and allow to cool for 5-10 minutes.
Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.
While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, frozen corn, red peppers, onion, jalapeno pepper and spices. Stir to mix until well combined.
Remove skins from oven after 8 minutes and fill each skin with black bean mixture.
Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.
Avocado drizzle
Place all ingredients into blender or food processor and mix until smooth and creamy. Add more water if you need to get things moving or if you want a thinner drizzle.
Drizzle all over baked Mexican Stuffed Sweet Potato Skins.
Notes
Nutritional information does not include avocado drizzle.