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Mexican Sweet Potato Skins

 

Oh man – are these good. Like, soooo good. And – they are diet friendly. And…..my kids both liked them. You get the picture, right? I took Kim’s Whole Food recipe, Beef and Bean Taco Topping, “diet-ized” it, and came up with a delicious dish of which we will be seeing much more. My kids won’t eat sweet potatoes much, so I gave it to them in tortillas. That worked out great, because once I scooped out the sweet potato flesh from the skins and mixed up the filling to stuff back in, there was WAY more than would fit easily in the skins. Added bonus: by putting them in tortillas, I was able to hide the fact that they had sweet potatoes in them at all.

Mexican Sweet Potato Skins

Author/Source:

Heather @ onceamonthmeals.com, adapted from Kim’s recipe

Ingredients:

  • 3 medium sweet potatoes, baked
  • 0.5 pound extra lean ground beef
  • 0.5 cup onion, diced
  • 2 teaspoon garlic, minced
  • 1 teaspoon cumin
  • 8 ounces black beans, drained
  • 1 cup corn, frozen
  • 0.25 cup cilantro, chopped
  • 0.25 cup low fat sour cream
  • 6 Tablespoons reduced fat Mexican blend shredded cheese

Directions:

Preheat oven to 350. In a skillet, brown ground beef. During last few minutes, add onion, garlic and cumin. Remove mixture from pan and set aside. In the same skillet, add corn and roast until slightly browned. Set aside. Cut sweet potatoes in half. Scoop flesh out of skins, leaving skins intact. Mix sweet potato flesh with sour cream and cilantro. Gently mix in beef/onion mixture, beans and corn. Scoop filling carefully into skins, place on baking sheet. Top each half with 1 Tablespoon of cheese. Bake for 10 minutes, or until cheese is melted.

Freezing Directions:

Prepare as directed above, but do not bake. Flash freeze on baking sheet. Once frozen, place skins in gallon freezer bag. Label and freeze. TO SERVE: Thaw. Preheat oven to 350. Remove skins from bag and place on baking sheet. Bake for 10 minutes or until skins are heated through.

Servings: 6

Nutritional Info: 1 serving = 1 skin, Calories 373, Fat 7.3g, Carbs 52g, Fiber 10g, Protein 25g, WW Plus Points 9

**conversion chart image provided by Erik Spiekermann

7 Responses to “Mexican Sweet Potato Skins”

  1. Monica says:

    My one and only question on this is: how do you chop a sweet potato, if the potato itself isn’t nice like a russet? This is an awesome idea & family would like it, but I look for easy ways of things & cutting raw sweet potatoes is a hard thing to do….

    • heather says:

      The sweet potatoes have to be baked first. You can also cook them in the microwave, or wrap them in foil and cook them overnight in the crockpot.

  2. Tzippora Steele says:

    Made this last night and I have to admit, it totally surpassed expectations…even the nortiriously picky 10 year old asked for seconds. Next time I would mix some cheese with the filling (kids suggestion) and I served with a grating of cinnamon on top (which was awesome!)

  3. Michelle K says:

    Hi – The recipe doesn’t say to bake the sweet potatoes first. Is that what is needed?

  4. […] So appetizing and diet friendly! Even your little picky eaters will be asking for seconds with this unique dish. (via Once A Month Meals) […]

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