Load up some sweet potato skins for a twist on Taco Tuesday. Made with your favorite fillings like black beans, corn, and adobo peppers, these Mexican Sweet Potato Skins are a healthy swap that taste like heaven with just the right amount of flavor.
It’s the classic story: You’re in the produce section loading your basket with veggies, and you decide to grab a handful of sweet potatoes. Your intentions are good, with ideas of sweet potato bowls and hash jumping around in your mind.
But what if I told you there could be more? What if I told you it was possible for you to use your potatoes in something 10x more exiting? Say… stuffed potato skins. Does the thought of something so delicious have you dancing around the produce section?
Okay, okay. Sorry for the dramatics. BUT, a dramatic meal needed a dramatic intro. And when I call these Mexican sweet potato skins dramatic, I mean it in a great way. An overflowing with flavor, even-better-than-tacos way. Because, well, these skins have it all.
The filling is made with onion, bell pepper, garlic, adobo peppers, and more, and then we’re topping them with sour cream, avocado, and cilantro for even more flavor!
Ingredients in Mexican sweet potato skins
Mexican sweet potato skins are a type of loaded sweet potatoes that you’re going to love! A quick peek at the ingredient list will show you why — there are so many flavors included!
- Sweet Potatoes: Start off with 4 medium potatoes. We’ll be cutting them in half, with 2 halves equaling one serving.
- Olive Oil: Next up, you’ll need 1 tablespoon of olive oil to cook the veggies.
- Red Onion: Dice up 1 medium red onion (about 1 cup of onion if buying precut).
- Red Bell Pepper: 1 diced red bell pepper adds flavor and crunch. Feel free to sub any color pepper you may have in your kitchen.
- Garlic: Add flavor with 2 cloves of minced garlic.
- Corn: Next, throw in 1 15-oz can of corn, drained.
- Black Beans: Do the same with 1 15-oz can of black beans, also drained.
- Sour Cream: Use ¼ cup of sour cream in the filling to add some creaminess and flavor.
- Adobo Peppers: Next up are adobo peppers! Use the kind that are jarred in chipotle sauce, and mince up 2 to 4 before adding to the dish.
- Salt: Add a final bit of flavor with ½ teaspoon of salt.
- To Serve: To serve, include sliced avocado (or avocado crema for a twist), cilantro, and fresh squeezed lime juice.
How to make This Sweet Potato Skins Recipe
These loaded sweet potato skins are pretty easy to put together. Start by baking potato halves, and then make the filling before assembling and baking the skins. The recipe takes 1 hour total with prep and cook time and makes 4 large servings (at 2 halves each).
Step 1: Prepare the potatoes
Start by preheating the oven to 425°F (218°C). Cut the potatoes in half lengthwise, then place them cut side down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 25 to 30 minutes, or until they become fork tender. When finished, remove the potatoes from the oven but leave the oven on.
Step 2: Cook the filling
Heat the oil in a large skillet over medium heat. Add the onion, bell pepper, and garlic, and cook until the onion is a bit soft and translucent. When finished, stir in the drained can of corn and the black beans.
Step 3: Scoop out the potato flesh
Once the sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh. Leave about ¼ inch of flesh on all sides to act as the bowl for the filling.
Transfer the scooped out sweet potato flesh to a medium bowl, and combine it with the sour cream, minced adobo peppers, and salt.
Step 4: Assemble the skins
Fold together the corn mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling).
Step 5: Bake the potato skins
Place the stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped with avocado, cilantro, and a squeeze of lime!
Ways to use leftover filling
As mentioned above, you’re likely to wind up with leftover filling. Rather than overloading your skins and winding up with towers of beans and corn likely to tumble, you can use the filling for other things!
It makes the perfect dip for chips, a great filling for quesadillas, or a topping for salad! Heck, you can even eat it as-is!
More Delish ways to use sweet potatoes
The sweet potato ideas don’t stop here! Below are four more ways to use these veggies (or roots, if we’re getting technical). The gnocchi is a favorite!
- Sweet Potato Gnocchi
- Sweet Potato Cinnamon Rolls
- Easy Sweet Potato Fettuccini in Gorgonzola Sauce
- Sweet Potato Black Bean Tacos
Ingredients
- 4 medium sweet potatoes
- 1 Tbsp olive oil 15 mL
- 1 cup diced red onion about 1 medium onion
- 1 red bell pepper diced
- 2 cloves garlic minced
- 1 15-oz can corn drained, 425 g
- 1 15-oz can black beans drained, 425 g
- ¼ cup sour cream
- 2 to 4 adobo peppers in chipotle sauce minced
- ½ tsp salt
- To serve: sliced avocado, cilantro, lime
Instructions
- Potatoes: Preheat oven to 425°F (218°C). Cut potatoes in half lengthwise, then place cutside down on a parchment-lined baking sheet. Prick the sweet potatoes in a few places with a fork. Bake for 25 to 30 minutes, or until fork tender. Remove potatoes but leave oven on when finished.
- Filling: Heat oil in a large skillet over medium heat. Add onion, bell pepper, and garlic, cooking until onion is a bit soft and translucent. When finished, stir in drained can of corn and black beans.
- Scoop: Once sweet potatoes are cooked, pick up each half (using a paper towel to keep your hand from burning) and scoop out the flesh, leaving about ¼ inch on all sides to act as the bowl for your fillings. Transfer scooped out sweet potato flesh to a medium bowl, and combine it with the sour cream, minced adobo peppers, and salt.
- Assemble: Fold together the corn mixture with the sour cream mixture. Stuff each hollowed potato skin with the filling (you will have leftover filling).
- Bake: Place stuffed sweet potatoes back onto the baking sheet and bake for 10 minutes. Serve warm, topped with avocado, cilantro, and a squeeze of lime!
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