Healthy Mexican Sweet Potato Skins

I have another delicious recipe today from Britt at Get Fit with Brit and she actually has an entirely new website so check it out at Body Design By Brit.  I love how she makes really healthy food taste delicious and puts a combo together packed with lots of good nutrient rich ingredients.  I love cooking sweet potatoes so I thought these sounded amazing to try.  I made them for dinner last night and even though they require a little bit of work, they turned out delicious and definitely worth it.  Hope you enjoy them too!

Healthy Mexican Stuffed Sweet Potatoes

HEALTHY MEXICAN STUFFED SWEET POTATOES

| INGREDIENTS |

3 medium sweet potatoes

1 can corn, rinsed and patted dry

1 can black beans, rinsed and drained

1 Tbs butter

1/2 yellow onion, chopped

2-4 canned chipotle peppers in adobe sauce, minced or pureed [these add lots of spice to the recipe so if you don't love hot things then I would skip out on these]

1/3 cup plain nonfat greek yogurt

1 tsp salt [or however much to your taste]

1/2 cup cilantro, roughly chopped

6 Tbs shredded cheese of choice

 

| DIRECTIONS |

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].  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 inside 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 greek yogurt, chipotle peppers, and salt.  You can use a hand mixer or just a spoon, depending on how soft the potatoes are.  When well-mixed, gently stir in the black beans, roasted corn, sautéed onions, and cilantro.

6 |  Scoop the potato mixture into the skins and top each with 1 Tbs shredded cheese.  Broil for about 5 minutes or until cheese is melted.

The filling is delicious by itself as well!  I also liked adding a little ranch dressing on the side when eating these to help balance out the spice.