Healthy Chipotle Sweet Potato Skins
Ingredients
The filling
-
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
-
½
cup
cilantro, roughly chopped
The topping
-
6
tablespoons
shredded cheese (Pepperjack, Cheddar, Colby Jack, etc.)
Instructions
- Preheat the oven to 350°F and bake the sweet potatoes for 45-60 minutes until fork-tender.
- Roast the corn in a cast-iron skillet over medium-high heat without oil, stirring occasionally for about 10 minutes until browned.
- Sauté the chopped onion in butter over medium heat until soft, then set aside.
- Once the sweet potatoes are done, let them cool for a few minutes, cut in half, and scoop out the flesh, leaving the skins intact.
- Mix the sweet potato flesh with cream cheese, sour cream, chipotle peppers, and salt, then fold in the black beans, roasted corn, sautéed onions, and cilantro.
- Fill the sweet potato skins with the mixture, topping each with shredded cheese, and broil for about 5 minutes until the cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
400mg
Cholesterol
20mg
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