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Mexican Sweet Potato Skins

Yields16 potato skinsPrep Time40 minsCook Time1 hrTotal Time1 hr 40 mins

Mexican Sweet Potato Skins

 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
1

Preheat oven to 400⁰F.

2

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

3

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.

4

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

5

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

6

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

7

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.

Nutrition Facts

0 servings

Serving size

16 potato skins