Friday, September 12, 2014

Mexican Sweet Potato Skins - Southwestern Flavors

If you enjoy Mexican flavors than you will definitely love these delicious roasted sweet potato skins

If you enjoy Mexican flavors than you will definitely love these delicious roasted sweet potato skins. They are soft and tender, filled with zesty black beans, bell-peppers and salsa, drizzled with lime-spiked sour cream and topped with parsley. They have an unexpected hit of flavors that are amazingly delicious together. This sweet potato skins can be served as a tasty sweet and spicy appetizer or as a side dish.

If you enjoy Mexican flavors than you will definitely love these delicious roasted sweet potato skins

The Mexican sweet potato skins recipe is basically a healthier version of the classic potato skins. It combines the Southwestern flavors with the healthy sweet potatoes. These are roasted in the oven to stimulate their dense texture to soften and emphasize their sweetness. They are then loaded with black beans and sauteed vegetables with spices and a dollop of lime infused sour cream.

If you enjoy Mexican flavors than you will definitely love these delicious roasted sweet potato skins

Sweet potatoes are readily available, affordable, easy to cook and delicious. But most importantly, they are incredibly nutritious. They are a rich source of Vitamin B6, C, D, E and magnesium, the relaxation and anti-stress mineral. Sweet potatoes contain almost twice as much fiber as other types of potatoes. They contain a high amount of Vitamin A, a very important antioxidant and an excellent nutrient for eye health.

If you enjoy Mexican flavors than you will definitely love these delicious roasted sweet potato skins

Yield: 6 pieces                                      Time: 50 minutes

Ingredients: 
  • 3 medium-sized potatoes
  • 2 tablespoons olive oil
  • 1/2 cup bell-pepper, diced
  • 1/4 cup onion, diced
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/2 cup canned black bean, rinsed and drained 
  • 1/4 cup medium spiced salsa
  • 1/3 cup sour cream
  • 1/2 lime, zested and juiced
  • salt
  • pepper 
  • 1/4 cup chopped parsley, for garnish
Directions:
  1. Preheat the oven to 205 °C (400 °F). Scrub the sweet potatoes well under the running water and pat them dry with a paper towel. Line a baking tray with aluminum foil.
  2. Prick each sweet potato with a fork, for several times. Place them on the baking tray. Drizzle 1 tablespoon of olive oil over them and using your hands rub the oil all over the potatoes.
  3. Bake them in the oven for 30-40 minutes, until quite soft and the knife easily glides thru.
  4. Meanwhile, in a medium-sized skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the bell-pepper, onions, smoked paprika, chili powder, salt and pepper and sauté until soft. Remove from heat and stir in the black beans and salsa. Set aside.
  5. In a small bowl, stir together the sour cream with the lime zest and juice. Set aside.
  6. When the potatoes are finished baking, remove them from the oven and allow them to cool. Cut them in half and scoop a little flesh from the middle.
  7. Fill each potato skin with the black beans combination. Drizzle with the sour cream mixture and garnish with parsley.
  8. Serve warm as an appetizer or side dish.
Enjoy!

Tips and Tricks:
  1. You can roast the sweet potatoes in advance. Place them in a container and put them in the refrigerator. They will keep for several days. You can use them in recipes such as this one or even on their own.

3 comments:

  1. These look delicious. I love sweet potatoes and I'm definitely loving the mexican flavors here. Can't wait to try them out!

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    Replies
    1. Thank you! I love Mexican flavors too! Let me know how they turn out :)

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  2. Good recipe, they look tasty. Mexico has many sweets and delicious traditional foods. Casa adelita makes a lot of them with really classy confectionery.

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