Recipe Wednesday: Mexi-Filled Sweet Potato Skins

So my recipe today as stolen from pinterest, came from the blog pinch of yum and let me tell you, I was stoked to try it!

The way she did while I’m sure was delicious had to be adapted as my electric mixer is broken and I had to just skip it.

Mexi-Filled Sweet Potato Skins

2 Sweet Potatoes

1 can Black Beans, rinsed, and drained

1 can corn, drained and patted dry

1 tablespoon butter

1 pepper (I used yellow) diced

Salt and Chili Powder to taste

Mexi-Blend Cheese

1) Preheat oven to 350 and bake the potatoes for an hour or until fork tender.

2) Add corn to a large skillet seasoning with salt and chili powder, let roast only stirring every couple minutes, for about ten minutes (until the corn is browned up). Set aside in a bowl with the black beans.

3) Saute the yellow pepper in the butter until soft, add to the black bean and corn mix.

4) When the potatoes are done take them out and let cool for 5-10 minutes.  Cut in half and scoop out inside, leaving a little bit of potato for structure.  This is where the original directions mashed up the inside of the potato with sour cream and cream cheese to add back to the skins BUT is quite difficult sans mixer so I skipped it completely and will happily eat the insides at another time.

5) Add the mixture from above to the potato skins and add cheese to the tops… I heaped because I love cheese… broil for up to 5 minutes until the cheese is melted.


Blurry but delicious.

Ready to go in to the oven.

I left them in for a little too long but still good!

I have to say this is my favorite dish I’ve made yet.

❤ Kari


3 Comments to “Recipe Wednesday: Mexi-Filled Sweet Potato Skins”

  1. Kari I’m so glad you liked them! I like how your cheese is all bubbly and browned.

  2. Kari I’m so glad you liked these! I love how your cheese is all bubbly and browned.

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