Southwest Stuffed Sweet Potato Skins


  • 1 bag of Nash Produce’s Mr. Yams Microwaveable sweet potatoes
  • 2 tablespoons olive oil
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, seeds removed, finely chopped
  • 1 jalapeno, seeds removed, minced
  • 2 cloves garlic, minced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Mexican oregano
  • 1 (15 ounce) can black beans, rinsed and drained
  • 11/2 cups frozen corn kernels, thawed, or 1 (15 ounce) can corn, rinsed and drained
  • 1 cup cooked edamame beans
  • 1 lime, juiced
  • Kosher salt
  • Freshly ground black pepper
  • Avocado Crema (recipe below)
  • Cilantro, roughly chopped, for garnish
Avocado Drizzle
  • 1 ripe avocado, roughly mashed
  • 1/2 cup plain Greek yogurt
  • 1 lime, juiced
  • 1 clove garlic
  • 1/4 cup extra virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  1. Preheat oven to 350F
  2. Microwave potatoes
  3. Carefully sliced sweet potatoes in half. Scoop out flesh and place into a large mixing bowl. Try to leave a thin layer around the skin so that it can stand up on its own. Place skins back onto tray and lightly spritz with olive oil. Return to oven and bake for 8 minutes, allowing the skins to get nice and crispy.
  4. While the skins are baking, mash up the scooped out sweet potato flesh. Add the black beans, frozen corn, red peppers, onion, jalapeno pepper, edemame and spices. Stir to mix until well combined.
  5. Remove skins from oven after 8 minutes and fill each skin with black bean mixture.
  6. Bake again for 20-25 minutes, or until filling is heated through and tops are starting to get crispy.

Avocado drizzle:

  1. Place all ingredients into blender or food processor and mix until smooth and creamy.
  2. Add more water if you need to get things moving or if you want a thinner drizzle.
  3. Drizzle all over baked Southwest Stuffed Sweet Potato Skins.


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