Healthy Chipotle Sweet Potato Skins

These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese. SO GOOD.

Oh my goodness. Like, WHOA.

Could there be anything better than chipotle sweet potato skins filled to the brim with roasted corn, black beans, fresh cilantro, sweet potato mash, a kick of spicy chipotle, and a handful of melted cheese?

Answer: Yes, obviously – it’s chipotle sweet potato skins on a plate in my lap while wearing my best sweatpants and Netflixing my life away.

Highlight of the fall right there. Highlight. Of. The. Fall.

Chipotle sweet potato skins on a plate.

I loved these so much that I made them two days in a row. Like, before we had even made a dent in the first round leftovers, I made them again. I know. It doesn’t make sense. I’ve lost all my brain cells to these cheesy chipotle little bites. I won’t even tell you about the midnight fridge raid that ended with a face full of chipotle sweet potato filling, and I definitely won’t tell you about eating these for breakfast with a fried egg over the top SAY WHAAAT yes I did.

Do these make amazing leftovers?

Do these kind of count as football food that is both healthy and not sad?

Do these inspire greatness on all levels of your life?

Yes to all of the above.

Taking a bite from sweet potato skins.

Chipotle sweet potato skins in your life. Now. You need them. Go.

Watch How To Make This Recipe

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Description

These healthy chipotle sweet potato skins are stuffed with a chipotle-sweet potato filling, black beans, corn, and topped with cheese.



  1. Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
  2. While sweet potatoes are baking, place corn in a heavy cast-iron skillet over medium-high heat with no butter or oil. Sprinkle with salt and other Mexican seasoning (as much as you want – thinking taco seasoning or a mix of chili powder and cumin). Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for about 10 minutes, until corn is browned and roasted on the outside. Set aside in a small bowl with the black beans.
  3. Saute the onion in the butter over medium heat until soft and translucent. Set aside.
  4. Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
  5. Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, and cilantro.
  6. Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.

Notes

The filling is delicious all by itself! One serving size is 1 potato skin.

  • Prep Time: 1 hour
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Keywords: Mexican sweet potato skins, sweet potato skins, healthy sweet potato skins, potato skins

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One More Thing!

This recipe is part of our easy Mexican-inspired recipes page. Check it out!

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