Appetizers / Snacks
Sweet Potato Skins with Soy Chorizo & Black Beans
Give your fans something to cheer about — make these healthy-ish appetizers for your game-day spread. Not only are they a smarter choice than the usual, but flavor is up front and center. Are loaded potato skins your thing? Not to worry. These sweet potato skins bursting with soy chorizo, spiced-up black beans, and Jack cheese aren’t to be missed.
Test Kitchen Tip
Orange-fleshed sweet potatoes are one of the best sources of betacarotene and vitamin A, very good sources of vitamins C and B6, and a good source of potassium and fiber.
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.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 3g 15%
Cholesterol 5mg 1%
Sodium 615mg 25%
Carbs 33g 11%
*Percent Daily Values are based on a 2,000 calorie diet.