It’s spring break. Let me repeat that once again, HALLELUJAH IT’S SPRING BREAK! This semester has been crazy, and nothing has ever sounded so beautiful as a week of catch up time for sleep, friends, and my ever-growing to-do list.
Literally the first thing I did once spring break rolled around, was create a massive to-do list. I feel like that should tell you a lot about my personality. Maybe too much.
Regardless, spring break and free time means More cooking and recipe posting!
I made these delicious sweet potato skins a few weeks ago and have been dying to share them with you all. I swear, I could have eaten this bad boys every meal for weeks! They were soooo good.
I know if you are reading this and you are not in college, you are probably wishing that you had spring break. However, I hope that you will still be able to find the time to make these yummy Mexican Sweet Potato Skins because they are truly delicious!
Here’s hoping it’s warm where you are, and that your table is full of nutritious, seasonal, and delicious food. I’m grateful for you all!
Love, a rented kitchen
- 3 medium sweet potatoes
- 1 can corn, rinsed and patted dry
- Dash of Cayenne Pepper
- ½ teaspoon garlic powder
- 1 can black beans, rinsed and drained
- 1 tablespoon olive oil or butter
- ½ yellow onion, chopped
- ¼ cup light sour cream
- 1 teaspoon salt (+ more to taste)
- ½ cup cilantro, roughly chopped
- 6 tablespoons shredded cheese (I suggest Colby, Pepperjack, or Fiesta Cheese!)
- Preheat oven to 350˚ F, rinse and dry the sweet potatoes, wrap in aluminum foil, and bake for 45-60 minutes.
- While the sweet potatoes are baking, cook the corn in an unbuttered and ungreased cast-iron skillet. Cook over medium-high heat, with a sprinkle of salt, cayenne pepper, garlic, and any other Mexican seasonings you want! Allow the corn to roast for several minutes before stirring, then cook for a few more minutes and stir again. Cook for a total of 10 minutes and set aside.
- Heat the olive oil/butter in a small frying pan over medium heat. Add the onion and sauté until soft and translucent. Once soft, remove from heat.
- Remove the sweet potatoes form the oven, cool for a few minutes, remove from aluminum foil, and cut in half. While the potatoes are cooling, combine the onion, black beans, and corn in the skillet over low heat.
- Scoop out the inside of the sweet potatoes, maintaining a thin layer of flesh around the skin to maintain the sturdiness of the potato skins.
- Stir together the sweet potato flesh with the sour cream, mashing the sweet potato. Add the bean, corn, onions, and cilantro. Stir until completely mixed.
- Scoop the filling into the potato skins so that each potato skin is heaping with the bean/corn mixture.
- Align each sweet potato on an aluminum covered baking sheet and sprinkle with cheese. Broil for five minutes, or until the cheese is melted.
- Serve and enjoy!
Notes and Tips!:
- Yield: 6
- Adapted from: Pinch of Yum
- To make this dish vegan, substitute the cheese and sour cream for vegan cheese and sour cream!
- The filling is delicious all by itself! If you have extra, try making a quesadilla with it! I swear, you won’t regret it.
- If you like this recipe, try these other delicious dishes by A Rented Kitchen! (recipe links found below!):