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Sweet Potato Skins with Soy Chorizo & Black Beans

Sweet Potato Skins with Soy Chorizo & Black Beans

These sweet potato skins bursting with soy chorizo, spiced-up black beans, and Jack cheese make these healthy-ish appetizers a hit
Prep Time10 mins
Active Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Side Dish
Cuisine: Portuguese
Keyword: Black Beans, Chorizo, Gluten-Free, Sweet Potato
Yield: 10
Calories: 286kcal


  • Measuring Cups/Spoons Set
  • 18 x 24-Inch Plastic Cutting Board
  • 8" Chef's Knife
  • Can Opener
  • Box Grater
  • Half-Sheet Pan with Rack
  • 3-Quart Saucepan
  • Wooden Spoon Set
  • Potato Masher



  • 10 Sweet potatoes (about 3 lb.), washed, dried, pierced with a fork, rubbed with olive oil, and seasoned with salt and black pepper
  • 4 tbsp Olive oil, divided


  • 1 lb Soy chorizo, casing removed
  • ¼ cup Minced scallion whites and light greens
  • 1 tsp Minced chipotle in adobo sauce
  • 1 tsp Adobo sauce
  • 1 tsp Minced fresh garlic
  • ½ tsp Each ground cumin and chipotle chile powder


  • 1 Can low-sodium black beans (15 oz.), undrained
  • 2 tbsp Fresh lime juice
  • 2 oz Finely shredded Monterey Jack or pepper Jack (about 1 cup)
  • Sliced scallions, chopped fresh cilantro, and sour cream or plain Greek yogurt


  • Preheat oven to 400°.
  • Bake sweet potatoes on a foil-lined baking sheet until fork-tender, 30–45 minutes; let cool completely. (Sweet potatoes can be baked, cooled, and refrigerated overnight.)
  • Halve sweet potatoes lengthwise, and scoop out flesh, leaving ¼-inch flesh inside skin. (Save scooped out flesh for another use.)
  • Arrange skins on a rack set in a baking sheet, skin sides up; brush with 1 Tbsp. oil.
  • Bake skins until slightly browned and crisp, 25–30 minutes. Flip skins when cool enough to handle.
  • Meanwhile, cook chorizo in a saucepan in 1 Tbsp. oil over medium heat, breaking up chunks with a potato masher, until cooked through, about 10 minutes; transfer to a paper-towel-lined plate.
  • Sauté ¼ cup scallions, chipotle, adobo sauce, garlic, cumin, and chile powder in remaining 2 Tbsp. oil in same saucepan over medium-high heat until scallions soften, 3–5 minutes.
  • Add beans and liquid; simmer until mixture thickens, about 10 minutes. Stir in lime juice; season beans with salt and pepper.
  • Fill skins with chorizo and beans; sprinkle with cheese. Bake skins until cheese melts, 3–5 minutes. Top skins with scallions, cilantro, and sour cream.



Nutrition Facts

1 servings per container

  • Amount Per ServingCalories286
  • % Daily Value *
  • Total Fat 14g 22%
    • Saturated Fat 3g 15%
  • Cholesterol 5mg 2%
  • Sodium 615mg 26%
  • Total Carbohydrate 33g 11%
    • Protein 11g 22%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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