Mexican Sweet Potato Skins

Name: Mexican Sweet Potato Skins
Prep time: 40 min
Total time: 100 min
Yield: 16 potato skins
Ingredients: 4 medium sweet potatoes; 1 can (15.25 oz) corn, rinsed and patted dry; u00be tsp salt; u00bd tsp chili pepper; u00bd tsp oregano; u00bd tsp black pepper; u00bd cup onion, finely chopped; 1 Tbsp olive oil; 1 can (15.25 oz) black beans, rinsed and drained; 1u00bd tsp minced cilantro; 1 cup shredded mozzarella cheese; 2 cups prepared Mrs. Wagesu00ae Guacamole

By admin@mindvolt.com Appetizer/Snacks, Cooking

March 1, 2016

Prep: 40 mins
Cook: 1 hrs
Yields: 16 potato skins

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.

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

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