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Tex-Mex Stuffed Sweet Potato Skins

Delicious, vegetarian appetizer recipe for sweet potato skins with a Tex-Mex flair.
Author Shannah @ Just Us Four


  • 2 sweet potatoes
  • 1/2 cup corn
  • 1/2 cup black beans rinsed and drained
  • 2 Tbsp fresh cilantro chopped
  • 2 Tbsp lime juice
  • 1/4 cup shredded cheddar cheese
  • 2 Tbsp sour cream


  1. Preheat the oven to 400. Pierce cleaned sweet potatoes with a fork 5-6 times. Wrap in foil and bake in the oven for 30-35 minutes or until medium firmness {you don't want them as soft as you would for mashed sweet potatoes}. Remove from oven and take off foil to let cool.
  2. Slice potatoes lengthwise down the middle. Scoop out the middle and cut into small chunks.
  3. In a small bowl, mix sweet potato chunks, black beans, corn, cilantro and lime juice together. Spoon into sweet potato halves and top with cheddar cheese. Bake in the oven for 5-6 minutes or until cheese is melted. Top with sour cream and serve.