It's embarrassing how far behind I am on the blog. We've been a bit occupied with work, travel, our big addition at our house in Maine, getting our apartment ready for the girls, and trying to maintain somewhat of a social life! This was a recipe I made from a while ago that we really enjoyed. I had wanted to make potato skins but wanted to try and do a version that was a bit healthier. These are Mexican sweet potatoes and are stuffed with lots of veggies and different kinds of cheese - I modified the recipe so see what I did below. I was going for an easy dinner, so I just made a few extra and this is what we had. You could easily stuff chicken in them to make them more hearty.
- 3 medium sweet potatoes
- 1 cup frozen roasted corn
- 2 cups frozen peppers (I buy the organic sliced multi-color peppers from Whole Foods)
- 1 tablespoon butter
- 1 yellow onion, chopped
- 1 ounce light cream cheese
- 1/4 cup light sour cream
- 1 teaspoon salt
- 1/2 cup of shredded cheddar cheese (and then sprinkled some on top)
Directions
- Preheat oven to 350 degrees. Bake the sweet potatoes for 45-60 minutes.
- While sweet potatoes are baking, place corn and peppers in a heavy cast-iron skillet over medium-high heat with no butter or oil. Set aside in a small bowl.
- 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. Sometimes leaving a thin layer of potato inside of the skins helps them hold together better.
- Mix the flesh of the sweet potatoes with the cream cheese, sour cream, 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 roasted corn, peppers, and onions.
- Scoop the filling into the skins and top each with 1 tablespoon shredded cheese. Broil for about 5 minutes or until cheese is melted.
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