Anyone still here?
It’s been a good 6 months since I’ve posted a recipe, let alone cooked something blog-worthy. Life has been busy, for sure. Most night I am barely able to get a healthy dinner on the table let alone photograph it, edit pictures and write up a post. I’m hoping in the next few months to carve out some time to make and post some new recipes. Just need to quit my job or sell my kids or something.
I made these sweet potato skins back in February, and am just posting them now, if that gives you any idea of how busy life has been. I made these as an appetizer for the Superbowl, and they flew off the plate faster than anything else. Not only are they tasty, they are super healthy and are easily adaptable to suit your tastes. Delicious, easy and healthy!
- 3 medium sweet potatoes
- 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 roma tomato, seeded and diced
- 1 teaspoon salt
- ½ cup cilantro, roughly chopped
- 6 tablespoons shredded cheese (I used pepper jack)
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- Saute the onion in the butter over medium heat until soft and translucent. Set aside.
- Remove sweet potatoes from the oven when fork-tender. Let cool for 5-10 minutes. Cut the sweet potatoes in half. Scrape the flesh of the sweet potatoes out, leaving the skins intact.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream, chipotle peppers, and salt. You can use a mixer or just a spoon, depending on how soft the potatoes are. When well-mixed, gently stir in the black beans, roasted corn, sauteed onions, tomato and cilantro.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Top with additional cilantro if desired. Broil for about 5 minutes or until cheese is melted.
Source: Slightly adapted from Pinch of Yum.