Mexican Sweet Potato Skins | Mrs. Wages

Mexican Sweet Potato Skins

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By , Mrs. Wages® Test Kitchen

  

  • Prep: 40 mins
  • Cook: 1 hr
  • 40 mins

    1 hr

    1 hr 40 mins

  • Yields: 16 potato skins
Mexican Sweet Potato Skins | Mrs. Wages

Ingredients

4 medium sweet potatoes

1 can (15.25 oz) corn, rinsed and patted dry

¾ tsp salt

½ tsp chili pepper

½ tsp oregano

½ tsp black pepper

½ cup onion, finely chopped

1 Tbsp olive oil

1 can (15.25 oz) black beans, rinsed and drained

1½ tsp minced cilantro

1 cup shredded mozzarella cheese

2 cups prepared Mrs. Wages® Guacamole

Directions

1Preheat oven to 400⁰F.

2Place sweet potatoes on a baking sheet. Bake for 60-70 minutes or until tender. Cool until easy to handle.

3Meanwhile, place corn in a heavy cast-iron skillet over medium-high heat; sprinkle with the salt, chili pepper, oregano and pepper. Roast for 3 minutes. Stir corn and roast 3-5 minutes. Stir and repeat until corn is brown and roasted. Transfer corn to a large bowl; set aside.

4In the same pan, sauté onion in oil until translucent; add to corn. Stir in black beans and cilantro.

5Cut potatoes in half lengthwise. Scoop out pulp, leaving about ¼ inch of sweet potato and the skins intact; cut in half again, lengthwise.

6Fill each sweet potato skin with about ¼ cup corn mixture; sprinkle with cheese.

7Broil on high, 4-in. from the heat for 3-5 minutes or until cheese is melted. Let stand for 5 minutes; top with prepared Mrs. Wages® Guacamole.

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