Description
Loaded sweet potato skins with smoky chipotle, black beans, corn, and cheese. Perfect for a healthy snack, appetizer, or meal.
Ingredients
- 3 medium sweet potatoes
- 1 can corn, rinsed and patted dry
- 1 can black beans, rinsed and drained
- 1 tablespoon butter
- ½ yellow onion, chopped
- 2–4 individual chipotle peppers in adobo sauce, minced or pureed
- 1 ounce light cream cheese
- ¼ cup light sour cream or Greek yogurt
- 1 teaspoon salt (+ more to taste)
- ½ cup cilantro, roughly chopped
- 6 tablespoons shredded cheese (Pepperjack, Cheddar, Colby Jack…)
Instructions
- Preheat oven to 400°F (200°C). Wash and pierce sweet potatoes; bake 40–50 mins until tender.
- Sauté onion in butter until translucent. Add corn, black beans, and minced chipotle peppers; cook 2–3 mins. Mix in cream cheese and sour cream.
- Slice sweet potatoes in half and scoop out some flesh. Mix scooped flesh into filling. Spoon mixture back into skins.
- Top with shredded cheese and bake at 375°F (190°C) for 10–15 mins until cheese melts.
- Garnish with chopped cilantro and optional dollop of Greek yogurt. Serve hot.
Notes
- Adjust chipotle peppers for desired spice.
- Use plant-based cheese and sour cream for vegan option.
- Best reheated in oven to preserve texture.
- Prep Time: 15 mins
- Cook Time: 50 mins