Fully Loaded Mexican Sweet Potato Skins TITLE

The humble sweet potato.  Don’t get me wrong,  I love sweet potatoes and we eat them regularly at home.  I like to add them to stews and curries to help pack them out and for added flavour, but also they make a great easy lunch option when baked with a fried egg on top.  The problem that I often run into is how to make sweet potatoes the star attraction of a meal, sweet potato fries and eating them baked is great, but after eating them this way for the millionth time I was on the lookout for something more exciting. 

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Sweet potato skins are something that I’ve always wanted to try but was under the impression that they would only work with white potatoes.  After having a creative cooking session in the kitchen, I decided to give my bag of sweet potatoes a change-up and this recipe came about that I’m sharing with you all today.  There is no other exciting and vibrant cuisine then all of those Mexican flavours and they work perfectly with the taste of the potato. Add black beans, sweet corn, red pepper and melted grated cheese and you are just about knocking on sweet potato heavens door. 

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Fully Loaded Mexican Sweet Potato Skins
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
A healthy delicious Mexican twist that will reinvent the way you cook the humble sweet potato.
Author: Jemma Andrew-Adiamah
Ingredients
  • 3 large sweet potatoes
  • 1 tsp taco seasoning
  • 1 tbsp of butter or spread
  • 1/4 cup sweet corn
  • 1/4 cup black beans
  • 1/4 cup diced red pepper
  • 1/3 cup grated cheese
Instructions
  1. Preheat the oven to 190 degrees and line a tray with greaseproof paper.
  2. Wash and slice the sweet potatoes in half, laying them skin side down.
  3. Bake in the oven for 20-30 minutes until the potato is cooked through and fluffy.
  4. Once the potatoes are cool, scoop out the insides and transfer to a bowl.
  5. Stir in the taco seasoning, butter or spread, sweet corn, black beans and pepper and stuff the filling into the empty sweet potato skins.
  6. Top with the grated cheese and return to the oven for a further 5 minutes until the cheese has melted.
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Adding the butter or spread adds a lovely creaminess to the fluffy potato and for this recipe I used Clover.  It has half the fat of butter and is made with buttermilk.  Nothing artificial is added to their secret recipe making it a nice healthy spread option for family meals and baking.  

Fully Loaded Mexican Sweet Potato Skins

These would be great as a main or a side loaded with all the trimmings like salsa, jalapenos, sour cream, refried beans at any Mexican themed dinner party or a wonderful family meal at home.  Just 3 sweet potatoes makes 6 servings, depending on your portion sizes of course.  If you’re anything like me I couldn’t stop at just one serving and somehow another portion managed to work itself on my plate…it would have been rude not to have eaten it, right?

How do you prefer to eat your sweet potatoes?  Do you have a favourite potato skin recipe?  

*Commissioned recipe by Clover, but all content and opinions are my own