Loaded Mexican Sweet Potato Skins

June 11, 2015

Loaded Mexican Sweet Potato Skins topped with Monterey jack cheese, black beans, corn and tomatoes. The perfect side dish to complement any meal!

2 whole sweet potatoes
1/4 cup milk (I used 1%)
1/4 cup sour cream
2 teaspoons chiles in adobo sauce, sauce only
1/2 cup black beans, rinsed and drained
1/2 cup corn (I used frozen and thawed it)
1/4 cup Monterey jack cheese, shredded
1/4 cup tomatoes, diced

Preheat the Sharp Convection Microwave to 400 degrees. (You can use this same method for a regular oven as well). With a fork puncture a couple of holes on top of the sweet potato to let the steam...
See the full directions on my site

Nutritions

Calories
445

Sodium
103mg
4% DV

Fat
18g
29% DV

Protein
9g
18% DV

Carbs
30g
10% DV

Fiber
6g
27% DV