Mexican Sweet Potato Skins
Directions
Preheat oven to 400⁰F.
Place sweet potatoes on a baking sheet. Bake for 60-70 minutes or until tender. Cool until easy to handle.
Meanwhile, 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.
In the same pan, sauté onion in oil until translucent; add to corn. Stir in black beans and cilantro.
Cut potatoes in half lengthwise. Scoop out pulp, leaving about ¼ inch of sweet potato and the skins intact; cut in half again, lengthwise.
Fill each sweet potato skin with about ¼ cup corn mixture; sprinkle with cheese.
Broil 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
Mrs. Wages® Safety notes:
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Ingredients
Directions
Preheat oven to 400⁰F.
Place sweet potatoes on a baking sheet. Bake for 60-70 minutes or until tender. Cool until easy to handle.
Meanwhile, 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.
In the same pan, sauté onion in oil until translucent; add to corn. Stir in black beans and cilantro.
Cut potatoes in half lengthwise. Scoop out pulp, leaving about ¼ inch of sweet potato and the skins intact; cut in half again, lengthwise.
Fill each sweet potato skin with about ¼ cup corn mixture; sprinkle with cheese.
Broil 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.
