Mexican Sweet Potato Skins

Mexican Sweet Potato Skins

  By  ,

March 1, 2016

  • Prep: 40 mins
  • Cook: 1 hrs
  • Yields: 16 potato skins
Mexican Sweet Potato Skins


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.


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


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Mrs. Wages® Safety notes:
For canning safety, always consider your local altitude when calculating accurate processing times. Read this USDA guide for proper food safety and canning processing guidelines or consult the National Center for Home Food Preservation’s Guide 1 Principles of Home Canning. Also, prepare and process home canning jars and lids according to manufacturer’s instructions for sterilized jars. Keep jars hot.

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