Oh, my God. Wow.
Is there anything better than a Mexican sweet potato skin filled with roasted corn, black beans, fresh cilantro, mashed sweet potatoes, spicy jalapeno peppers, and a handful of melted cheese?
Answer: Yes, obviously – I have Chipotle sweet potato peels on a plate in my lap, wearing my best sweatpants, and watching my life on Netflix.
The climax of autumn is here. The highlight. Yes. Yes. Down.
I loved them so much that I made them two days in a row. We have yet to leave a trace on the leftovers from the first round, and I’m getting them out again. I know. That doesn’t make any sense. These cheesy burritos are killing my brain cells. I’m not going to tell you about the midnight fridge raid that ended up with a face full of Mexican sweet potato stuffing, and I’m not going to tell you about eating these things with a fried egg for breakfast, saying what, yes, I did it.
Are these leftovers any good?
Is this healthy, not sad football food?
Does this inspire greatness in all areas of your life?
All of the above is for sure.
Instructions
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While the sweet potatoes are roasting, place the corn in a cast-iron pan over medium-high heat, without butter or oil. Sprinkle with salt and other Mexican seasonings (as much as you want – think taco seasonings or a mix of chili powder and cumin). Don’t move! Let the corn roast for a few minutes before stirring. Bake for a few more minutes, then stir again. Continue doing this for about 10 minutes until the surface of the corn is seared—place in a small bowl with the black beans.
- Saut onion in butter over medium heat until soft through. Standby.
- When the sweet potatoes are as soft as a fork, remove them from the oven and let them cool for 5-10 minutes. Cut the sweet potato in half. Scrape off the flesh, leaving the skin intact. Sometimes, leaving a thin layer of potatoes on the inside of the skin helps them stick together better.
- Combine the sweet potato meat with cream cheese, sour cream, jalapeno, and salt. Depending on how soft the potatoes are, you can use a blender or a spoon. Stir well and gently add black beans, roasted corn, sauteed onion, and coriander.
- Spoon the filling into the skins and sprinkle a tablespoon of shredded cheese over each skin. Bake for about 5 minutes or until the cheese melts.
