Beyond Gorgeous

Beyond Gorgeous

Recipe Day — Mexican Sweet Potatoes

It’s the season for sweet potatoes.  We most often eat them in holiday casseroles that taste more like desserts than a side and which, unfortunately, are so full of sugar that most of the good-for-you qualities are negated.  But there is more than one way to eat a sweet potato!  I found this recipe on Pinterest and modified it a bit.

We don’t usually think of sweet potatoes and Mexican food going together.  Here is an unusual recipe where the tastes blend surprising well.  It is low glycemic, full of nutrients, and delicious. It is not calorie-free, though, so don’t go crazy with it, although you may want to.  It is really yummy!

Mexican Sweet Potato Skins



3 medium sweet potatoes

1 can black beans, rinsed and drained

1 tablespoon butter

1/2 yellow onion, chopped

peppers — chipotle or other variety, chopped, to taste

1 ounce cream cheese (use a lighter version if you want to cut down on calories)

1/4 cup sour cream

1 teaspoon Himalayan or sea salt

1/2 cup cilantro, roughly chopped

6 tablespoons shredded cheese of your choice


Bake the sweet potatoes at 350 degrees for 45 – 60 minutes until soft.

Saute the onion in the butter over medium heat until it is soft and translucent. set aside.

Cut the cooled sweet potatoes in half.  Scrape the flesh out, leaving the skins intact.  Mix with cream cheese, sour cream, peppers, and salt.   When well mixed, stir in black beans, onions, and cilantro.  Scoop the filling into the skins and top with shredded cheese. Broil for about 5 minutes, or until the cheese is melted.

You can also add corn or other ingredients of your choice to this mix.


Eating to live and living for Christ,

Susan Jordan Brown

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