Stuffed sweet potato skins
Votes: 1
Time: 2 hours.
Complexity: easily
Quantity: 8 canapés
Complexity: easily
Quantity: 8 canapés
Stuffed sweet potato skins can be served as a main course or an appetizer. They look vibrant and impressive—perfect for the holidays! The combination of sweet potatoes and spicy chili peppers is especially captivating. For this recipe, you can bake the sweet potatoes ahead of time. Scoop out the flesh from the cooked potatoes, toss it with the spices, return it to the skins, and bake the stuffed skins until the filling is heated through. Before serving, place separately fried ground Mexican chorizo sausage on top of the filling, drizzle with a savory sour cream sauce, and sprinkle with green onions.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 medium sweet potatoes (about 200g each)
- 1 tbsp. l. olive oil
- 1 can (450 g) bourbon-brown sugar baked beans
- 0.5 tsp ground cumin
- 0.5 tsp chili powder
- 2 green onions, thinly sliced (reserve the dark green part for serving)
- 1 jalapeño, seeded, thawed and diced
- 0.5 cup sour cream
- Juice of 2 limes
- 1 avocado, diced
- 280 g raw Mexican chorizo sausage (or 4 sausages without casings)
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Recipes with similar ingredients: sweet potato, minced sausage, baked beans, Avocado, lime, jalapeno pepper, green onions, chili seasoning, cumin, sour cream
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Place the sweet potatoes on a parchment-lined baking sheet and bake until tender when pierced with a fork, about 1 hour. Let cool for 15 minutes.
- Cut the tubers in half lengthwise and scoop out most of the flesh into a bowl. Rub the empty skins with olive oil and season with salt and pepper. Return the skins to the baking sheet and bake until crispy, about 15 minutes.
- Meanwhile, place the beans in a bowl with the sweet potato pulp; add the cumin, chili powder, green onion, and jalapeño and stir. Season with salt and pepper to taste.
- Remove the sweet potato skins from the oven and fill them with the bean mixture. Place a rack on the baking sheet. Arrange the stuffed sweet potato skins on the rack and bake until the filling is heated through and lightly browned on top, another 20 minutes.
- Meanwhile, combine the sour cream, lime juice, and avocado in a food processor and blend until smooth. Season with salt and pepper to taste. Set aside.
- Heat a medium skillet over medium-high heat. Add the chorizo and cook, stirring, until browned, 8-10 minutes. Drain. Spoon the hot meat mixture over the sweet potato skins, drizzle with sour cream sauce, and sprinkle with chopped green onions.
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