Lisa Yarde
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
Yield: 10
Calories: 286kcal
Equipment
- 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
Materials
BAKE
- 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
COOK
- 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
ADD
- 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
Instructions
- 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.
Notes
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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